Not sure if it was missing my Dad over the 13th anniversary of his death over the weekend, or the dip in temperatures, but I had the urge to make my Dad’s Chicken Brunswick Stew.
My parents are both from Virginia, and there was a canned version of brunswick stew that my Dad loved – it came in a yellow can, and once they moved to the Chicagoland area, it was nowhere to be found.
Thankfully, in 1997 my Aunt Martha put together a family cookbook, the year before my Dad died. He wrote down his recipe and prefaced it with this:
This is an adaptation of Mrs. Fearnow’s Chicken Brunswick Stew. It took me years and countless pots of stew until I got it just right. But it was worth it!
Just the smell of this soup brings back memories of my Dad in the kitchen. 😀 I did make a few adaptations, because I do use boneless chicken breasts and I don’t add the lima beans – ew.
- 1.5 pounds boneless, skinless chicken breasts
- 8 cups chicken broth
- 28 ounce canned diced tomatoes
- 1.5 cups white shoepeg corn
- 5 carrots, peeled and diced
- 2 pounds red potatoes, peeled and diced
- 1 teaspoon Worcestershire sauce
- 2 teaspoons Italian seasoning
- salt and pepper to taste
- (i also add a teaspoon of Tabasco)
- also add onions if you like!
- Add everything to a large stock pot. I leave the chicken breasts whole to poach in the broth. After an hour, you'll be able to shred the chicken right in the pot.
- The flavors get better the longer it sits.
Two cups serving is 4 WW points. Click here for the WW tracker link.
This is pure comfort in a bowl – can’t wait to have it for my lunch later this week.
So who loves The Sandwich King on Food Network? So far I’ve liked everything he’s made (except the cod sliders -ew!). I had this on the menu last week, but Tony wasn’t feeling good so it got bumped to this week.
Chicago Italian Beef and Homemade Giardiniera. How did I not think to make my own giardiniera?? It was so simple – while it takes 2 days to make (and the flavors only get better the longer it sits), hands on time is only about 10 minutes tops.
The directions said to rinse the veggies after the overnight brine – I didn’t rinse mine enough, so while good, mine was on the salty side – and I only used 4 serano peppers, I could have easily doubled it for more of a kick. 😀 We loved how tender the meat was – my mouth is watering again as I type this. 😀
We will definitely make this again!
On I just wanted to let you guys know that I entered a recipe contest with this sandwich below – a chicken pesto meatball sub with a roasted red pepper and olive sauce. Holy shizz is this delicious! Tony wouldn’t try it, finally my neighbors got home and I shared it – his response was it was a winner! First prize is $25k, so on September 24 when I get the call that I won, I’ll be doing the best giveaway post over (or posting the recipe on the off chance I didn’t win!) 😀 It’s literally done in 30 minutes too!
I am off to do my 100 sit ups and 50 push ups – make it a great day! It’s 7:15 in the morning and 49 degrees – yikes!