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Name: Brunswick Stew #5
Prep time: 30 min
Cook time: 3 h 30 min
Total time: 4 h
Yield: 6
Cuisine: American
Ingredients: 6 oz Lean smoked ham; diced (opt); ;drained and quartered; 1/3 c Flour; 1/2 ts Black Pepper freshly ground; 1/8 ts Cayenne; 1 pk (10oz) frozen; thawed; 1/2 ts Dried thyme leaves; 1 Bay leaf; 2 md Onions; chopped; 1 cn Peeled whole tomates (28oz); 1 ts Salt; 3 tb Vegetable oil; 1 Chicken; 3.5-4.5lb; 4 c Chicken Stock; 2 c Corn kernels; fresh or froz.; 1 sm Green bell pepper; diced; 2 c Fresh shelled lima beans or

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INGREDIENTS

6 oz Lean smoked ham; diced (opt)
;drained and quartered
1/3 c Flour
1/2 ts Black Pepper ; freshly ground
1/8 ts Cayenne
1 pk (10oz) frozen; thawed
1/2 ts Dried thyme leaves
1 Bay leaf
2 md Onions; chopped
1 cn Peeled whole tomates (28oz)
1 ts Salt
3 tb Vegetable oil
1 Chicken; 3.5-4.5lb
4 c Chicken Stock
2 c Corn kernels; fresh or froz.
1 sm Green bell pepper; diced
2 c Fresh shelled lima beans or

Servings

INSTRUCTIONS

Cut chiken into 10 serving pieces: 2 drumsticks, 2 thighs, 2 wings, and 4 breast pieces. Trim of as much fat as possible. Rinse and let drain. In a shallow bowl, mix the flour, salt, pepper, thyme and cayenne. Dredge the damp chicken pieces in the seasoned flour. In a large skillet, heat 2 tablespoons of the oil over moderately high heat. Dredge the chicken again if the coatinglooks damp, and shake any excess back into the bowl. Reserve the excess seasoned flour. Add the chicken pieces to the pan in a single layer without crowding, in batches if necessary, and cook, turning, until golden brown, about 7 minutes per batch. Lower the heat if necessary about 1/2 way through, so the fat doesnt burn. Remove the chicken to a large flame proof casserole. Add the remaining 1 tablespoon of oil and the onions to the skillet. Cook over moderate heat, stirring occasionally, until soft, about 3 minutes. Add the ham and cook until lightly browned, about 3 minutes longer. Sprinkle the reserved seasoned flour over the ham and onions and cook., stirring, 30-45 seconds. Pour in half the stock. Bring to a boil, scraping up any brown bits from the bottom of the pan. Boil stirring, until slightly thickened. Pour everything in the skilleet over the chicken in the casserole. Add the tomatoes, the remaining stock, the green pepper, and the bay leaf. Bring to a boil, reduce heat to moderately low, and simmer, partially covered, 15 minutes. Add the lima beans and corn and simmer uncovered until the chicken and vegatables are tender, 10 to 12 minutes longer. Skim any fat off the top of the sauce. Remove and discard the bay leaf and season with additional salt and pepper to taste befor serving. Nutritional info per serving: 817 cal; 69g pro, 64g carb, 33g fat (36%) Source: Miami Herald, 2/8/96 formatted by Lisa Crawford, 4/23/96 Posted to bbq-digest by Jim Anderson on May 04, 1998

NOTES

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Brunswick Stew #5

6 oz Lean smoked ham; diced (opt)
 ;drained and quartered
1/3 c Flour
1/2 ts Black Pepper freshly ground
1/8 ts Cayenne
1 pk (10oz) frozen; thawed
1/2 ts Dried thyme leaves
1 Bay leaf
2 md Onions; chopped
1 cn Peeled whole tomates (28oz)
1 ts Salt
3 tb Vegetable oil
1 Chicken; 3.5-4.5lb
4 c Chicken Stock
2 c Corn kernels; fresh or froz.
1 sm Green bell pepper; diced
2 c Fresh shelled lima beans or

Cut chiken into 10 serving pieces: 2 drumsticks, 2 thighs, 2 wings, and 4  breast pieces.  Trim of as much fat as possible. Rinse and let drain. In a  shallow bowl, mix the flour, salt, pepper, thyme and cayenne. Dredge the  damp chicken pieces in the seasoned flour. In a large skillet, heat 2  tablespoons of the oil over moderately high heat. Dredge the chicken again  if the coatinglooks damp, and shake any excess back into the bowl. Reserve  the excess seasoned flour. Add the chicken pieces to the pan in a single  layer without crowding, in batches if necessary, and cook, turning, until  golden brown, about 7 minutes per batch. Lower the heat if necessary about  1/2 way through, so the fat doesnt burn. Remove the chicken to a large  flame proof casserole. Add the remaining 1 tablespoon of oil and the onions  to the skillet.  Cook over moderate heat, stirring occasionally, until  soft, about 3 minutes. Add the ham and cook until lightly browned, about 3  minutes longer. Sprinkle the reserved seasoned flour over the ham and  onions and cook., stirring, 30-45 seconds. Pour in half the stock. Bring to  a boil, scraping up any brown bits from the bottom of the pan. Boil  stirring, until slightly thickened.  Pour everything in the skilleet over  the chicken in the casserole. Add the tomatoes, the remaining stock, the  green pepper, and the bay leaf. Bring to a boil, reduce heat to moderately  low, and simmer, partially covered, 15 minutes. Add the lima beans and corn  and simmer uncovered until the chicken and vegatables are tender, 10 to 12  minutes longer. Skim any fat off the top of the sauce. Remove and discard  the bay leaf and season with additional salt and pepper to taste befor  serving.    Nutritional info per serving: 817 cal; 69g pro, 64g carb, 33g fat (36%)    Source: Miami Herald, 2/8/96 formatted by Lisa Crawford, 4/23/96  Posted to bbq-digest by Jim Anderson <anderson@magicnet.net> on May 04,  1998

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Nutrition

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Serving Size: 1 Serving (363g)
Recipe Makes: 6 Servings

Calories: 190
Calories from Fat: 77 (41%)

Amt Per Serving		% DV

	Total Fat 8.6g	11 %
	Saturated Fat 1.4g	7 %
	Monounsaturated Fat 4.8g
	Polyunsanturated Fat 2g
Cholesterol 9.6mg		3 %
Sodium 458.4mg		16 %
Potassium 366.1mg		10 %
Total Carbohydrate 18.6g		5 %
	Dietary Fiber 0.7g	3 %
	Sugars, other 18g
Protein 9.1g		13 %
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Calories per serving: 190

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