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Brunswick Stew

Brunswick Stew
1 vote, 2.00 avg. rating (59% score)
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Yield: Serves 4

This stew used to be made with squirrel meat.

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  • 5 tablespoons butter
  • 3 onions, peeled and sliced
  • 1/4 cup flour
  • 2 teaspoons rosemary
  • 1 teaspoon salt
  • 1-1/2 pounds chicken pieces (thighs, legs, wings)
  • 2 cups chicken stock
  • 2 tomatoes, peeled, seeded, and chopped
  • 1 cup cooked corn, canned or fresh


Heat 2 tablespoons butter in Dutch oven. Sauté onions until tender. Remove with slotted spoon. Combine flour, rosemary, and salt in bowl or plastic bag. Coat chicken with flour mixture. Melt remaining 3 tablespoons butter in Dutch oven. Brown chicken over moderate heat. Add stock, bring to a boil, reduce heat, cover, and simmer 30 minutes. Add sautéed onions, tomatoes, and corn. Cover and simmer 10 to 15 minutes longer.
Updated Tuesday, September 18th, 2007

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One Response to Brunswick Stew

  1. Evelyn Cox September 20, 2008 at 8:05 am #

    The recipe is missing a key ingredient in Brunswick Stew…butterbeans or lima beans. Brunswick Stew originated in the fall of the year in order to use the last of the garden and hunted animals. While I don’t go so far as to recommend squirrel or rabbit, one must add butterbeans.

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