Brunswick Stew

Prep: 15 min
Cook: 40 min
Serves: 10about 1½ cups each

Print recipe + grocery list

Two US Letter pages: print double-sided to keep them on one sheet.

Ingredients

6 to 8 whole boneless, skinless chicken breasts
10 to 14 cups water, for poaching
1 small onion, quartered
2 celery stalks, diced
½ tsp pepper
1 can (16 oz) white shoe-peg corn
1 package (10 oz) frozen small butterbeans (baby lima beans)
1 can (28 oz) diced tomatoes
2 small potatoes, peeled and cubed
⅓ cup ketchup
2 to 3 Tbsp white vinegar
1 Tbsp brown sugar
1 tsp Worcestershire sauce
½ to 1 tsp Tabasco sauce
¼ tsp marjoram (or dried oregano)

Easy swaps: A drained, rinsed 15 oz can of Great Northern beans can stand in for the butterbeans; stir them in for the last 10 minutes. Use ¼ tsp dried oregano in place of marjoram.

Make it

Put the chicken, onion, celery and pepper in a large pot with 10 to 14 cups of water, enough to cover the breasts. Bring it to a boil, then turn the heat down so the water barely bubbles. That gentle simmer is poaching. Cook about 20 minutes, until the thickest part of the chicken reaches 165°F (USDA). Remove the chicken to cool.
If time permits, chill the broth and skim off the fat.
Reheat the broth and add the corn, butterbeans, tomatoes, potatoes, ketchup and vinegar.
Cut the chicken into bite-sized pieces and add it with the brown sugar, Worcestershire, Tabasco and marjoram.
Simmer until the potatoes are tender. For a thinner stew, add water or low-sodium chicken broth.

Any broth labeled low sodium or unsalted works here; sodium varies by brand, so check the label. Per-serving values (210 calories · 26 g protein · 4 g fiber · about 340 mg sodium) are approximate and vary with brand, variety and preparation.

Shopping for it? The grocery list is on the back of the printed sheet, grouped by where things sit in the shop.

Grocery list on reverse →

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