Best Chicken Brunswick Stew From Paula Deen Recipes
CHICKEN BRUNSWICK STEW
Everyone will warm up to this hearty stew after a long day of sledding, skiing or other fun activities in the frosty outdoors. Use leftover or rotisserie chicken to keep the preparation easy.-Patty Stremsterfer, Pleasant Plains, Illinois
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 14 servings (about 5 quarts).
Number Of Ingredients 13
Steps:
- In a stockpot, melt butter. Add onions; saute until tender. Stir in 5 cups broth, chicken, corn, beans, potatoes, tomatoes, celery, water, herbs and pepper sauce. Bring to a boil. Reduce heat; cover and simmer for 45 minutes., Combine cornstarch and remaining broth until smooth; gradually stir into stew. Bring to a boil; cook and stir for 2 minutes or until slightly thickened.
Nutrition Facts : Calories 393 calories, Fat 15g fat (5g saturated fat), Cholesterol 91mg cholesterol, Sodium 1124mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 5g fiber), Protein 35g protein.
CHICKEN BRUNSWICK STEW (PAULA DEEN)
I'm a fan of Paula Deen of the Food Network--good food on the table quick. It looked on TV, but when I set out to make it myself, I wasn't sure of this list of ingredients, not being from the south myself. I had never heard of Brunswick Stew, but after trying it, I'll definitely be making it again.
Provided by SharleneW
Categories Stew
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Place chicken in a large pot and add enough water to cover.
- Bring to a boil.
- Turn heat down and simmer until chicken is falling-off-the-bone done (about 45 minutes).
- Drain chicken, reserving 2 cups of the stock.
- When chicken cools, remove the skin and bones and chop meat.
- In clean pot, mix remaining ingredients with chopped chicken and 1 cup of the reserved stock.
- If stew becomes to thick, add additional stock.
- Serve over steamed rice.
CHICKEN BRUNSWICK STEW
Georgia-style brunswick stew is made with chicken, onion, crushed tomatoes and creamed corn. Liquid smoke and Paula Deen Hot Sauce give this easy stew its rich flavor. It comes together quickly and can be served over rice for an easy, hearty dish.
Provided by Paula Deen
Categories bbq classics cookout picnic southern
Time 30m
Yield 6 - 8
Number Of Ingredients 10
Steps:
- In a large pot, place the chicken and enough water to cover chicken and bring to a boil. Cook chicken until meat falls off the bone, approximately 45 minutes. Drain the stock and reserve 2 cups of stock. Remove the skin and bones and chop meat.
- In a separate pot, mix the chicken and remaining ingredients. Simmer slowly for 30 minutes, stirring often to prevent sticking. Add a little bit of the stock if the stew become too thick. Serve stew over steamed rice.
SOUTHERN CHICKEN BRUNSWICK STEW
So very good and very filling. This another family cookbook favorite. Could make this once a week and be extremely happy. Of course all of these I post on here are favorites to the whole family.When you have young ones in the house, good recipes are keepers.
Provided by Daydasa
Categories Stew
Time 2h30m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Place chicken in Dutch oven or other heavy stock pot.
- Add enough water to cover well.
- Add onion, celery, salt and pepper.
- Boil until chicken comes off the bone easily.
- Remove chicken to cool.
- To pot add corn, butter beans, tomatoes, potatoes, ketchup and vinager.
- Cook 2 hours or until tender.
- Remove chicken from bones and add to vegetables along with Worchestershire sauce, Tabasco, marjoram and butter.
- Heat through and serve.
Nutrition Facts : Calories 555.5, Fat 27.9, SaturatedFat 9.2, Cholesterol 125.2, Sodium 934.3, Carbohydrate 43.5, Fiber 6.2, Sugar 8.7, Protein 35.1
CHICKEN BRUNSWICK STEW (FROM PAULA DEEN)
My husband loves this recipe. It's a whole comforting meal in one pot.
Provided by Priscilla Smith
Categories Chicken
Time 1h30m
Number Of Ingredients 11
Steps:
- 1. In a large pot, place the chicken and enough water to cover and bring to a boil. Cook chicken until meat falls off the bone, about 45 min.
- 2. Drain the chicken and reserve 2 cups of stock. Remove the skin and bones and chop meat.
- 3. In a separate pot, mix the chicken and remaining ingredients (except cooked rice) and simmer slowly for 30 minutes, stirring often. Add a little bit of the stock if the stew becomes too thick. Serve over the cooked rice.
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