Welcome back again!
Brooke County Libraries August dinner and a recipe features Tate & Gina's Brunswick Stew. It's from the novel Deep Dish by Mary Kay Andrews and is perfect for a crisp fall day or a chilly football Sunday. Let's goooo!
Ingredients
1 whole chicken, cut up
1 onion, chopped
2 stalks of celery, chopped
1 bay leaf
1 tsp salt
1/2 tsp cracked black pepper
1 pound of cooked pork (any kind of roast, chops, etc)
2 cups of frozen or fresh corn, cut off the cob.
1 pound cubed small red potatoes, unpeeled
1 small bag baby peeled carrots
1 pound fresh or frozen green beans
2 cans of Ro-tel original recipe tomatoes
1 cup barbeque sauce
1-2 cups of chicken broth
Place chicken, celery, and onions in large pot. Add enough water to cover.
Add salt and pepper then cover to simmer until meat is falling off bones/apart.
Remove the chicken pieces and let cool.
Add veggies and cooked pork to broth and cook for approx. 2 hours or until tender.
(Stir frequently to avoid burning tomatoes)
Remove the chicken from bones and add it to stew, along with BBQ sauce and more chicken broth if desired to make a soupier consistency.
Serve with corn bread and tangy coleslaw!
Check out the Ebook available with your library from WV Reads!
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