Dark's Kitchen

3 lb boneless, skinless chicken, cut into pieces
1 medium onion, chopped
2 12 oz. cans crushed tomatoes with juice
1 10 oz. bag frozen corn, thawed
1 10 oz. bag frozen lima beans, thawed
2 tsp fresh garlic, minced
1/2 C ketchup
1 Tbsp Worcestershire sauce
6 C chicken stock, divided
1 tsp salt
1/2 tsp black pepper
5 Tbsp olive oil
2 Tbsp butter


Heat olive oil in a large stock pot. Add chicken and brown in batches. Deglaze pan with 1 C chicken broth.

In a separate skillet, add onion and butter. Saute until soft. Add to stock pot.

Add tomatoes, corn, lima beans, garlic, ketchup, Worcestershire sauce, remaining chicken stock, salt, and pepper.

Stir to combine.

Bring to a boil, then reduce heat to low. Cook for 1 1/2 to 2 hours, or until stew reaches desired consistency.
Brunswick Stew
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