Brunswick Stew

I hope you all are having a wonderful week! We are going to be doing some back and forth between fall and Christmas over the next week or two which I know is a little strange but that's just kind of how blogging is -ha! Today, though, I thought we'd bridge the two with a recipe for a delicious stew that my friend Jess made. It is perfect for the cool fall nights that are here and cold winter ones that are coming! 

Brunswick Stew

1 whole chicken, cut up

1 onion, quartered

2 ribs celery, diced

1 tsp salt

1/4 tsp pepper

2 x 16 1/2 oz. canned (or frozen) White shoepeg corn

20 oz. small butter beans (canned or frozen)

2 lb. Canned tomatoes

4 small potatoes, cubed

4 carrots chopped

1 cup dry lentils 

1/3 cup ketchup

2-3 tbsp brown sugar

1 tsp Worcestershire sauce

1/2 tsp Tabasco

1/4 tsp marjoram

2-3 tbsp butter

Place chicken in Dutch oven or stock pot and add enough water to cover well.  Add onion, celery, salt & pepper.  Boil until chicken comes off bones easily.  Remove chicken to cool and add corn, butterbeans, tomatoes, potatoes, carrots, lentils and ketchup; cook 2 hours or until tender.  Remove chicken from bones and add to vegetables along with Worcestershire, Tabasco, marjoram and butter.  Serves 6-8 

I hope you all enjoy and have a wonderful weekend! We will be back tomorrow with a post from Jamie that is a little fall stroll through New England.

Source List:

Soup Bowl and Saucer - All Modern
Spoon - Birch Lane
Wood Charger - Joss and Main
Napkin - Heritage Lace