Georgia Brunswick Stew
Recipe Ingredients:
| 2 1/2 | lbs | chicken pieces, skinned & diced |
| 2 | qt | water, divided |
| 1 | cup | finely chopped carrots |
| 1 | cup | finely chopped celery |
| 1 | cup | finely chopped onion |
| 1 | cup | peas |
| 1 | cup | whole kernel corn |
| 1/2 | cup | cut asparagus |
| 1/2 | cup | half & half |
| 1/2 | cup | +2 Tbl all-purpose flour |
| 2 | Tbsp | salt |
| 1 | Tbsp | pepper |
| 1 | Tbsp | chicken bouillon granules |
| 2 | pimiento, chopped |
Recipe Instructions:
| 1. | Combine chicken and 1 quart water. Simmer 35 to 45 minutes or until thoroughly cooked. Drain and set aside. |
| 2. | In another saucepan, combine 1-quart water, carrots, celery, and onion. Cover and simmer until barely tender. Add peas, corn, and asparagus. Cook until tender. |
| 3. | Make a roux of half-and-half and flour. Gradually add to vegetables, stirring constantly. |
| 4. | Add salt, pepper, bouillon granules, pimiento, and chicken. Simmer 15 minutes. Yields 8 to 10 servings. |
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