Bill's RecipesBrunswick Stew (Chicken or Rabbit)3-4 pounds chicken, or chicken pieces, with skin, or rabbit2 tablespoons olive oil 4 tablespoons flour (for dredging) 2 teaspoon salt (for dredging) ½ teaspoon cayenne (for dredging) ½ teaspoon pepper (for dredging) 3 onions, thinly sliced 2-3 cups frozen corn 2-3 cups frozen lima beans 3 15 oz cans chopped tomatoes 2 15 oz cans chicken broth 1 teaspoon salt pepper to taste 1 pound fresh mushrooms. Quarter if large. 1 teaspoon tyme leaves, dried 1-2 cup frozen peas (optional) 1-2 cup frozen cauliflower (optional) In a large pot, over medium heat, cook the bacon until well done. Remove, dice and reserve bacon, using the fat to cook with. Or, use olive oil. Cut the chicken/rabbit into 1" pieces. Combine flour, salt, pepper and cayenne and dredge the rabbit or chicken. Add chicken, onions to pot and sauté for about 20 minutes till brown on all sides. Remove and set aside. Put mushrooms in pot and sauté for 10 minutes till lightly brown. Remove and put with chicken. Put broth and canned tomaotes in pot, stirring to deglaze. Bring to a boil. Add spices to pot, bring to a boil, add chicken. Simmer for 1 hour (2 hours is better) Add vegetables. If using cauliflower in large pieces, add first and simmer additional 10 minutes. Add rest of vegetables and simmer for about 10 minutes until vegetables are cooked. Stir in bacon, simmer for a few minutes, and remove all ingredients to a serving dish. Serve over pasta, with cornbread.
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