This is yet another one pot chicken recipe, detecting a theme? I guess when I'm sick, I don't want to scrimp on flavor, but be damned if I'm going to do dishes! The Brunswick Stew was from the January 2008 Gourmet, which focused mainly on Southern dishes. http://www.epicurious.com/recipes/food/views/241201 My father in law is from Alabama, originally, so the family meets there every summer for vacation. I'd seen brunswick stew at the local curb market (like a farmers market) in canning form, but never tried it. I have a mild aversion to eating cute bunnies, I guess. Also, just because the local farmer SAYS their stew contains rabbit, does not make it so. My version of brunswick stew, as prepared from the Gourmet article, contains good ol' straight laced chicken.
Another boon for this recipe, at least for some, is the use of frozen vegetables. To my knowledge, I have only even purchased frozen peas. After much staring at the frozen food case, I was able to find lima beans. The recipe also calls for frozen corn. This is a recipe, with the use of canned tomatoes and chicken broth, that could be completely made from the freezer and cuppoards. Other than fresh garlic and onions which both have a long shelf life, nothing preishable is essential for this recipe.
The leftovers for this meal , and boy were there leftovers, went fast in our house. Coupled with rice, it made for a great cold weather warm up. All family members enjoyed the Brunswick stew. I did have to convince my daughter that lima beans were closely related to edamame, a strong favorite around here. Once my powers of persuasion had their effect, the lima beans were eaten heartily. I recommend this recipe for ease of use, one-potness, being child friendly, and for those times when you have no fresh ingredients on hand.
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