Chicken Brunswick Stew

• 1 whole broiler-fryer chicken, cut up
• 1 onion, quartered
• 2 celery ribs, diced
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 16 1/2 ounces white shoepeg corn
• 10 ounces frozen butter beans
• 1 lb canned tomato
• 2 small potatoes, cubed
• 1/3 cup ketchup
• 2 -3 tablespoons white vinegar
• 1 tablespoon brown sugar
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon Tabasco sauce
• 2 -3 tablespoons butter
• 1/4 teaspoon dried marjoram

1. Place chicken in Dutch oven or other heavy stock pot.
2. Add enough water to cover well.
3. Add onion, celery, salt and pepper.
4. Boil until chicken comes off the bone easily.
5. Remove chicken to cool.
6. To pot add corn, butter beans, tomatoes, potatoes, ketchup and vinager.
7. Cook 2 hours or until tender.
8. Remove chicken from bones and add to vegetables along with Worchestershire sauce, Tabasco, marjoram and butter.
9. Heat through and serve.

chicken, onion, celery, salt, pepper, white shoepeg corn, butter, tomato, potatoes, ketchup, white vinegar, brown sugar, worcestershire sauce, tabasco sauce, butter, marjoram

Taken from www.food.com/recipe/chicken-brunswick-stew-136664 (may not work)