Brunswick Stew

• 4 slices bacon
• 1 cut up chicken
• 1 large onion, minced
• 2 garlic cloves, minced
• 2 stalks celery
• 2 diced carrots
• 1 qt. water or chicken stock
• bay leaf
• 1/2 tsp. thyme
• salt and pepper to taste
• 1 c. chopped tomato
• 1 c. whole kernel corn (fresh or frozen)
• 1 c. baby lima beans
• 2 potatoes, diced
• 3/4 c. buttered bread crumbs
• 1/4 c. sherry or Madeira

1. In 2 quart casserole, fry bacon until crisp and remove. Brown chicken
2. in
3. bacontat
4. and remove.
5. In same casserole, brown onion, garlic, celery and carrots.tdd chicken, 1 quart water and seasonings.
6. Cover
7. and
8. simmer over low heat for 1 hour.temove chicken
9. pieces.
10. Shred meat from bones and set aside.
11. To
12. the broth,
13. add tomato, corn, beans and potatoes. Cover and
14. simmer for 30 minutes.
15. Stir in bread crumbs.
16. Add chicken and
17. cook
18. for 15 minutes.
19. Before serving, add sherry or Madeira.
20. Serves 4 to 6.

bacon, chicken, onion, garlic, stalks celery, carrots, water, bay leaf, thyme, salt, tomato, whole kernel corn, baby lima beans, potatoes, buttered bread crumbs, sherry

Taken from www.cookbooks.com/Recipe-Details.aspx?id=488143 (may not work)