OLD FASHIONED BRUNSWICK STEW RECIPES
OLD-FASHIONED CHICKEN STEW RECIPE | REE DRUMMOND | FOOD ...
Provided by Ree Drummond : Food Network
Categories main-dish
Total Time 1 hours 15 minutes
Cook Time 25 minutes
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Season the chicken pieces with salt and pepper. Heat 2 tablespoons oil in a Dutch oven over medium-high heat. Brown the chicken, working in batches and adding more oil as needed, 3 to 5 minutes per batch; set aside.
- Add the celery and onion and cook until beginning to soften, about 3 minutes. Sprinkle over the flour and stir, cooking a minute or so. Pour in the stock, season with salt and pepper and add the parsnips, carrots, turnip and rutabaga. Add the chicken back, bring to a boil and reduce to a simmer. Cover and cook until the vegetables are tender and the chicken is cooked through, about 45 minutes.
- Stir in the heavy cream and parsley. Taste and adjust the seasoning with salt and pepper. Serve garnished with parsley leaves.
GET A HUSBAND BRUNSWICK STEW | ALLRECIPES
The thickest, most wonderful Brunswick Stew you've ever had. Those of you who've never had Brunswick Stew will just die.... If you've had it before, you won't believe it. Old family recipe and the best stew around!!!
Provided by RAKESTRAW
Categories Brunswick Stew
Total Time 3 hours 30 minutes
Prep Time 30 minutes
Cook Time 3 hours 0 minutes
Yield 16 servings
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large skillet, and saute the onions and celery until soft. Mix in the pork and beef, and cook until evenly browned. Do not drain.
- Transfer the pork and beef mixture to a large stock pot over low heat. Stir in the shredded chicken, tomatoes and their liquid, ketchup, and barbeque sauce. Season with salt, pepper, and hot sauce. Place the whole green pepper into the mixture. Cook, stirring occasionally, 2 hours, or until thickened.
- Stir the cream style corn into the stew mixture. Continue cooking 1 hour, or to desired consistency. Remove the green pepper; chop and return to the stew or discard.
Nutrition Facts : Calories 379.7 calories, CarbohydrateContent 25.3 g, CholesterolContent 89.8 mg, FatContent 18.8 g, FiberContent 2.1 g, ProteinContent 28.5 g, SaturatedFatContent 6.2 g, SodiumContent 836.1 mg, SugarContent 10.8 g
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