Paula Deen's Chicken Brunswick Stew

Yet another recipe that's a hit with anyone that's eaten it.  Chris, my brother, wouldn't touch barbecue with a 10-foot pole so he didn't vote on this one.  My Grandfather (93!) gets excited when Tommy & I make it and bring him some... though he's convinced that we make it with pork, not chicken.  

We tweaked the recipe a teeny bit by cooking the chopped onion the recipe calls for, as my Mom & I really don't like biting/crunching on chunks of raw onion.  If you like the crunch, then skip the sauteing step & just mix the chopped onion with the rest of the ingredients.  

You can view the original recipe here.

**Want to make this recipe even quicker?  Purchase a rotisserie chicken from your grocery store.  Remove the chicken skin, pull the meat off the bones, shred chicken & continue with the rest of the directions.  Homemade chicken stock is nice, but I've hardly ever had to use it in the recipe itself, so it's not going to be that big of a loss if you don't want to deal with cooking chicken!**

Paula Deen's Chicken Brunswick Stew

(Printable Recipe)

Ingredients:

1 (2 1/2 pound) fryer chicken (bone-in thighs work... short on time, buy a rotisserie and skip the chicken-cooking-time)

1 can (28 ounces) crushed tomatoes, sweetened with 1/3 cup sugar

1 can (14 ounces) creamed corn

1 cup ketchup

1/2 cup barbecue sauce

1 Tablespoon liquid smoke (in grocery stores near barbecue sauces)

1 onion, chopped

2 Tablespoons butter/margarine

1 Tablespoon vinegar

1 Tablespoon Worcestershire sauce

salt & pepper

Cooked rice, as an accompaniment

Directions:

1. In a large pot, place chicken and enough water to cover chicken and bring to a boil.  COok chicken until meat falls off the bone, approximately 45 minutes.  Drain the chicken and reserve 2 cups of stock.  Remove skin and bones.  Let cool & then shred finely.

2.  In a saucepan, melt 2 tablespoons butter/margarine and add onions.  Cook until translucent.

3. In a separate pot, mix the shredded chicken with the remaining ingredients (except the rice).  Simmer slowly for 30 minutes, stirring often to prevent sticking.  Add a little bit of the stock if the stew becomes too thick.

Serve over steamed rice.

Bon Appetit!!!