Recipe Brunswich Stew Chicken Amish Cooking Recipes

Melt the butter in a large kettle and lightly sauté the onions. Season the chicken pieces with salt and pepper and add to the pan along with the Worcestershire, water, and tomatoes. Cover and cook for about 40 to 45 minutes until the meat is tender. Remove from the liquid and when cooled, debone, cutting the meat in bite size pieces. Add the potatoes to the broth and simmer for about 10 minutes before adding the limas, okra and corn. Cook an additional 10 to 15 minutes until the beans are tender. Add the crumbs, sugar and sherry and simmer for 10 more minutes. Check for seasoning and add additional if desired.
This also makes a delicious chicken pie if the broth is drained or reduced and the mixture is baked as a two crusted pie. Bake it in a preheated 375° F. oven for about 50 to 60 minutes until the top is golden brown. Be sure to make cuts in the top crust to allow the steam to escape.

Serves 8

6 lb. chicken, cut up
1½ t. salt
1/2 t. pepper
2 T. butter
1 c. onion, chopped
1 T. Worcestershire sauce
2½ c. water
16 oz. stewed tomatoes
4 potatoes, cut into 8 or 10 pieces each
2 c. lima beans, fresh or frozen
2 c. okra, fresh or frozen
2 c. corn, fresh or frozen
3/4 c. fresh bread crumbs
1 T. sugar
1/2 c. sherry

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Up-Home, Down-Home represents the cultural development of recipes from the most intimate, formal setting to the easy-going, spur-of -the-moment family dinner. Quick, easy to prepare dishes include many favorites from the Chefs at the Groff's Farm Restaurant. Fully illustrated, some in color, 208 pages. Hard-cover edition.

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