Brunswick Chicken Stew

• 1 (4 lb) chicken, cut up with excess fat and skin removed
• 1 large 28 oz can diced or pulped tomatoes
• 1 tsp salt
• 2 (14.75 oz) cans green beans drained
• 1/2 tsp pepper
• 2 medium chopped yellow onions
• 1 (14.75 oz) can lima beans drained
• 3 to 4 stalks celery, chopped
• 3 medium chopped carrots
• 3 (14.75 oz) cans white sweet cream style corn
• 2 Russet potatoes, cut up

1. Put chicken in a stew pot with salt and pepper and enough water to cover it. Cook with the onion and celery about 40 minutes until chicken is tender. Remove the chicken and cut it up in morsel size piece. Chicken broth can be cooled in refrigerator until fat congeals and can be removed. Cook potatoes and carrots in the chicken broth until tender, roughly 15 minutes.. Add tomatoes, drained green beans and lima beans. Keep warm to marinate 15 minutes. Add 3 cans of creamed corn last. Warm and correct seasoning, salt and pepper. Delicious with corn bread.

chicken, tomatoes, salt, green beans, pepper, yellow onions, beans, stalks celery, carrots, white sweet cream style corn, potatoes

Taken from www.epicurious.com/recipes/member/views/brunswick-chicken-stew-53040771 (may not work)