Main Course: Brunswick Stew
Published in ArcaMax Chef
1 whole chicken, cut up
3 ribs celery, chopped
1 onion, chopped
Salt and pepper to taste
1 10-oz. bag frozen butter beans
1 16.5-oz. bag white shoepeg corn
1 16-oz. can stewed tomatoes
3 small potatoes, cut in bite sized pieces
1/2 cup ketchup
3 Tbsp. red wine vinegar
1 Tbsp. brown sugar
1 Tbsp. Worcestershire sauce
3 tsp. hot sauce
1 tsp. marjoram
3 Tbsp. butter
Put chicken pieces in a large pot and add enough water to cover. Add celery, onion, salt and pepper and boil until chicken is cooked through, about 45 minutes. Remove chicken from pot reserving the water. Add remaining ingredients to pot and cook for 1 and 1/2 hours until tender. When chicken has cooled, remove meat from bones. Add chicken to vegetables and cook for another 1/2 hour.
The Skinny: Use only skinless chicken breasts.
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