Chicken Brunswick Stew

• 3 Tbsp. bacon drippings
• 3 lb. chicken, cut up parts with skin
• 2 c. water
• 2 1/2 c. canned tomatoes
• 2 small yellow onions, sliced
• 1/2 tsp. sugar
• 1/2 c. white dry wine
• 1 (10 oz.) pkg. frozen lima beans
• 1 (10 oz.) pkg. frozen corn
• 1 (10 oz.) pkg. frozen okra, sliced
• 1 c. toasted bread crumbs
• 2 tsp. salt
• 1/2 tsp. pepper
• 3 Tbsp. Worcestershire sauce
• 1/2 tsp. Tabasco
• 1 tsp. thyme, ground

1. Heat large Dutch oven and add bacon fat.
2. Fry chicken until lightly brown and add the water, tomatoes, onions, sugar and wine. Cover and bring to a simmer.
3. Cook for 1 1/4 hours.
4. Remove chicken from pot and allow to cool enough to handle.
5. Debone chicken and discard skin and bones.
6. Tear meat into small pieces and set aside.
7. Add remaining ingredients to the pot and bring to a boil.
8. Reduce heat and simmer for 30 minutes, uncovered.
9. Add chicken and cook for another 10 minutes.
10. Serves 8.

bacon drippings, chicken, water, tomatoes, yellow onions, sugar, white dry wine, frozen lima beans, frozen corn, frozen okra, bread crumbs, salt, pepper, worcestershire sauce, tabasco, thyme

Taken from www.cookbooks.com/Recipe-Details.aspx?id=329879 (may not work)