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Brunswick Stew - 3
Ingredients:
1 chicken -- 3.5-4.5 lb.
1/3 cup flour
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon dried thyme leaves
1/8 teaspoon cayenne
3 tablespoon vegetable oil
2 medium onions -- chopped
6 ounces lean smoked ham -- diced (opt)
4 cups chicken stock
1 can peeled whole tomatoes -- (28 oz.)
-- drained and
-- quartered
1 small green bell pepper -- diced
1 bay leaf
2 cups fresh shelled lima beans or
1 package frozen -- thawed (10 oz.)
2 cups corn kernels -- fresh or frozen
Instructions:
Cut chicken into 10 serving pieces: 2 drumsticks, 2 thighs, 2 wings,
and 4 breast pieces. Trim of as much fat as possible. Rinse and let
drain. In a shallow bowl, mix the flour, salt, pepper, thyme and cayenne.
Dredge the damp chicken pieces in the seasoned flour. In a large skillet,
heat 2 tablespoons of the oil over moderately high heat. Dredge the
chicken again if the coating looks damp, and shake any excess back
into the bowl. Reserve the excess seasoned flour. Add the chicken
pieces to the pan in a single layer without crowding, in batches if
necessary, and cook, turning, until golden brown, about 7 minutes
per batch. Lower the heat if necessary about 1/2 way through, so the
fat doesn't burn. Remove the chicken to a large flame proof casserole.
Add the remaining 1 tablespoon of oil and the onions to the skillet.
Cook over moderate heat, stirring occasionally, until soft, about
3 minutes. Add the ham and cook until lightly browned, about 3 minutes
longer. Sprinkle the reserved seasoned flour over the ham and onions
and cook., stirring, 30-45 seconds. Pour in half the stock. Bring
to a boil, scraping up any brown bits from the bottom of the pan.
Boil stirring, until slightly thickened. Pour everything in the skillet
over the chicken in the casserole. Add the tomatoes, the remaining
stock, the green pepper, and the bay leaf. Bring to a boil, reduce
heat to moderately low, and simmer, partially covered, 15 minutes.
Add the lima beans and corn and simmer uncovered until the chicken
and vegetables are tender, 10 to 12 minutes longer. Skim any fat off
the top of the sauce. Remove and discard the bay leaf and season with
additional salt and pepper to taste before serving. Source: Miami
Herald, 2/8/96 formatted by Lisa Crawford, 4/23/96 |
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