North Georgia Brunswick Stew

• 2 quarts water
• 1 (3 1/2 lb) whole chickens, cut up
• 1 (15 ounce) can baby lima beans, undrained
• 1 (8 ounce) can baby lima beans, undrained
• 2 (28 ounce) cans whole tomatoes, undrained and chopped
• 1 (16 ounce) package frozen baby lima beans
• 3 medium potatoes, peeled and diced
• 1 large yellow onion, diced
• 2 (15 ounce) cans cream-style corn
• 1/4 cup sugar
• 1/4 cup butter or 1/4 cup margarine
• 1 tablespoon salt
• 1 teaspoon pepper
• 2 tablespoons hot sauce

1. Bring 2 quarts water and chicken to a boil in a Dutch; reduce heat and simmer 40 minutes or until tender.
2. Remove chicken and set aside. Reserve 3 cups broth in Dutch oven. (Reserve remaining broth for other uses.).
3. Pour lima beans and liquid through a wire-mesh strainer into Dutch oven. Reserve beans; add tomato to Dutch oven.
4. Bring to a boil over medium-high heat; cook stirring often, 40 minutes or until liquid is reduced by one-third.
5. Skin, bone, and shred chicken. Mash reserved beans with a potato masher.
6. Add chicken, mashed and frozen beans, potato, and onion to Dutch oven. Cook over low heat, stirring often, 3 hours and 30 minutes.
7. Stir in corn and remaining ingredients; cook over low heat, stirring often, 1 hour.
8. (Optional) 30 minutes before it is done I whisk the stew with an electric mixer for a more traditional smooth texture. I like to leave some chunks.

water, whole chickens, baby lima beans, baby lima beans, tomatoes, beans, potatoes, yellow onion, creamstyle, sugar, butter, salt, pepper, hot sauce

Taken from www.food.com/recipe/north-georgia-brunswick-stew-254447 (may not work)