Dianne'S Brunswick Stew

• 1 whole chicken
• 1 large onion, minced
• 2 cans whole tomatoes
• 1 can butter beans (small or frozen)
• 1 Tbsp. Worcestershire sauce
• juice of 1 lemon
• sausage (small quantity)
• 5 to 6 medium potatoes
• 2 cans corn or frozen corn
• butter
• hot sauce
• salt and pepper to taste

1. Cook chicken in water.
2. When done, debone and cut into small pieces.
3. Reserve broth.
4. Brown sausage in large pot.
5. Add onion. As the onion and sausage cook, begin adding the whole tomatoes, corn, butter beans and potatoes.
6. Add 2 cups of chicken broth and the chicken, in small pieces.
7. Once all ingredients are in the pot, simmer for 3 to 4 hours, uncovered.
8. Add to your taste, Worcestershire sauce, lemon juice, salt and pepper.
9. Catsup can also be added if a sweeter stew is preferred and/or as much hot sauce as desired.
10. More broth can also be added as the stew simmers, depending on how thick you desire the stew.

chicken, onion, tomatoes, butter beans, worcestershire sauce, lemon, sausage, potatoes, corn, butter, hot sauce, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=289519 (may not work)