Recipe Categories
Poultry
Soup & Stews
Poultry Stew

Granny's Brunswick Stew

4 chicken breasts
2 large onions, sliced
2 pounds diced tomatoes
2 pounds fresh lima beans
3 medium potatoes, diced
4 cups fresh corn, removed from ear
3 teaspoons salt
1 teaspoon pepper
1 tablespoon sugar

Cook chicken in 3 quarts water for a thin stew, or 2 quarts for a thick stew, until meat can easily be removed from bones. Remove chicken, allow to cool, and de-bone. Refrigerate meat. To the chicken water, add vegetables to broth and simmer, uncovered, until potatoes are tender. Stir occasionally to prevent scorching. Add shredded chicken and the seasonings and heat until chicken is warm

Black often stands for secrecy.