I love chicken and could eat it almost exclusively. This
yummy stew is delish! And cooks in no time at all ;-)
As usual, I cooked it in my small sized crockpot because I
was busy all day and couldn’t … and didn’t want to … spend time hunched over the kitchen stove
slaving away. LOL
While this meal cooked, I worked on finishing our little
prince’s home education curriculum. I have themed the Units around farm and
forest animals with my own concocted and printed
It rained and poured here all day long and this meal was
refreshing and revitalizing, the smell wafting from the kitchen area stimulated
our senses and kept us awake during the sleep-inducing deluge; and the eating
of the meal stimulated our taste buds, picking up where the aroma left off :-D
BRUNSWICK STEW – Makes 2 servings
1 teaspoon Butter – ¼ cup chopped
Onions -12 ounces Chicken breasts, skinned & cut into chunky pieces –
1 teaspoon Worcestershire Sauce – 1 teaspoon powdered Mustard – 1/8 teaspoon Cayenne
– ¼ canned Italian Tomatoes – ¼ cup hot Water – 3 ounces potatoes, cut – ¼ cup
fresh or canned Green beans – 1/8 teaspoon EACH: Salt & ground Black Pepper
In a medium skillet, heat butter until bubbly and hot; add onion
and saute until soft. Add chicken and brown well on all sides. Set aside.
Brunswick Stew. Searing the meat.
Place into crockpot: Worcestershire sauce, mustard, red pepper, tomatoes,
water, potatoes, salt & pepper. Add chicken and onions. Cook on low for
about 4 – 5 hours (or until potatoes are fork-tender); THEN ADD green beans and steam
until hot (maybe 10 minutes or so).
Brunswick Stew. Tomatoes and seasonings.
Brunswick Stew in crockpot.
Variation: Substitute green
beans for frozen baby lima beans and cook with meal; OR use whole-kernel corn
for potatoes & green beans.
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