Tuesday, August 26, 2008
Boring Blog Day and some Brunswick Stew
It is gloomy and rainy here in GA, but that doesn't stop the house from needing to be cleaned and the clothes from needing to be washed. So, that's what I'm doing.
The laundry room fix-up is going slowly, partly because I don't know how to find the balance between doing the things I need to do with the things I want to do. I have a few things hung up and decided that my lamp isn't going to work with any of the shades I have around here. I know I have some other lamp in storage, or what everyone else calls "the garage."
So, how about a delicious recipe for today. Do you like Brunswick Stew? If so, this slow cooker Chicken Brunswick Stew is delicious. Add a cornbread muffin and it is such a delicious lunch or dinner. I found this in my Southern Living magazine years ago. I do know that "real" Brunswick stew has beef, chicken and pork, but for an at home and easy recipe, this hits the spot.
Chicken Brunswick Stew
2 large onions, chopped
6 skinned and boned chicken breast halves
2 (15-ounce) cans cream-style corn
1 (28-ounce) can crushed tomatoes
1 (12-ounce) bottle chili sauce
1 (14 1/2-ounce) can chicken broth
1/4 cup Worcestershire sauce
1/4 cup butter or margarine, cut up
2 tablespoons cider vinegar
2 teaspoons dry mustard
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon pepper sauce
Place onion in a 4-quart slow cooker; place chicken over onion. Add corn and remaining ingredients.
Cook, covered, at HIGH 4 hours or until chicken is tender. Remove chicken; shred and return to stew.
My notes: I pre-cook the onions in a little olive oil or water, 'cause I'm always afraid of having crunchy onions.
We add our own pepper sauce at the table, some like it hotter than others
You can also add cooked and pre-shredded chicken to this instead of fishing it out to shred.
Hope you enjoy!