Brunswick Stew

• 1 1/3 lbs boneless, skinless chicken thighs cut into bite-sized pieces
• 2 Tbs flour
• 2 Tbs Canola oil
• 1 onion, chopped
• 2 ribs celery, chopped
• 2 garlic cloves, minced
• 1 bay leaf
• 2 cups chicken broth
• 1 (28 oz) can fire-roasted diced tomatoes (or 2 [14.5] oz cans)
• 2 cups frozen corn
• 2 cups frozen butter beans
• 2 cups frozen sliced okra
• 1 tsp liquid smoke
• 6 dashes Worcestershire sauce
• 2 dashes Tobasco sauce

Sautee chicken in oil over medium high heat in a non-stick soup pot. When it begins to brown (8-10 mins), sprinkle flour into the pot and sautee, stirring, 2 to 3 more minutes. Add onion, garlic, and celery and sautee another 8 mins.

Add tomatoes (including juice), broth, and bay leaf, and simmer covered for 50 minutes.

Stir in corn, okra, and butter beans, and add liquid smoke, Worcestershire, and Tobasco. Bring to a simmer and simmer uncovered 20 to 30 minutes more.

~ by tidmarsh on January 30, 2008.