Friday, October 4, 2013

Brunswick Stew

Brunswick Stew- adapted from Quick Cooking

1 tsp olive oil
1 1/2 tsp minced garlic
1 cup diced celery
1/2 cup diced onion
1 cup diced carrot
4 medium potatoes, peeled and diced
2 lb boneless, skinless chicken breast or thighs, cut into bite size pieces
2 packages of chicken gravy mix, dry
3 cups water
1/2 tsp thyme
2 tbsp chili sauce

Add the olive oil to a large stockpot.  Add the garlic, celery, onion and carrot saute over medium heat until vegetables start to get tender.  Add remaining ingredients and simmer until chicken is cooked through - about 10 minutes.  Best if you can let it simmer for an hour, adding a little water if needed. 

Can also be made in the crock pot by omitting the olive oil and putting all the remaining ingredients in the crock pot.  Cook on low for 7-8 hours.

Makes 11 cups.

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