Brunswick Stew4 - 6 chicken breasts1 large white onion, chopped 2 cups celery, chopped 4 red potatoes, cubed 1 10 oz. package frozen butter beans 1 16 oz. package frozen white corn 1 15 oz. can diced tomatoes with juice 1/4 cup apple cider vinegar>BR> 2 Tbsp. brown sugar 1 Tbsp. Worcestershire sauce 1 tsp. granulated chicken bouillon 1 Tbsp. marjoram pinch of red pepper salt and pepper to taste Place chicken, onion, celery and salt and pepper in a large stockpot, add enough water to cover chicken and boil until chicken is cooked through. Remove chicken from the pot and place on a plate to cool. Add corn, beans, potatoes, tomatoes, vinegar, sugar, marjoram, Worcestershire sauce, bouillon and red pepper to the broth. After chicken is cooled, remove skin and discard and remove meat from the bones and add to the broth. Simmer stew for a couple of hours. To Freeze: Freeze in freezer safe container. To Reheat: Reheat in covered pot over medium heat until hot. |