Modern Brunswick Stew

• 4 to 5 lb. roasting chicken
• 2 c. water
• 2 cans (14 oz.) chicken broth
• 2 c. chopped celery
• 2 medium onions, chopped
• 1 c. chopped green pepper
• 1 garlic clove, minced
• 1/4 c. chopped parsley
• 1 tsp. thyme
• 1 Tbsp. sugar (optional)
• 3 Tbsp. Worcestershire sauce
• 1 tsp. hot pepper sauce
• 1 can (28 oz.) crushed tomatoes or 5 peeled and chopped
• 1 tsp. salt
• 1 tsp. black pepper
• 16 oz. bag frozen whole kernel corn
• 10 oz. pkg. lima beans
• 10 oz. frozen cut okra

1. Skin and cut up chicken into serving pieces.
2. In Dutch oven, combine chicken, water, broth, celery, onion, green pepper, garlic, parsley, thyme, Worcestershire sauce, hot pepper sauce, tomatoes, salt and pepper.
3. Bring to a boil.
4. Reduce heat, cover and simmer for 1 hour.
5. Remove chicken.
6. Add frozen vegetables and cook another 30 minutes.
7. Return chicken to pot.
8. Let simmer a few minutes longer.
9. Serve hot with corn muffins or hot biscuits. Serves 6 to 8.

roasting chicken, water, chicken broth, celery, onions, green pepper, garlic, parsley, thyme, sugar, worcestershire sauce, hot pepper sauce, tomatoes, salt, black pepper, kernel corn, lima beans, okra

Taken from www.cookbooks.com/Recipe-Details.aspx?id=268163 (may not work)