The Colonial Williamsburg Tavern Cookbook (Hardcover)

Excerpt

Chowning’s Tavern Brunswick Stew

SERVES 8-10

The argument will never be settled as to whether this tasty dish cane fromBrunswick County, Virginia; Brunswick, Georgia; or Brunswick County, NorthCarolina, although Virginia's claim is the best documented The recipe is nowmade with stewed chicken, corn, lima beans, and tomatoes and omits the squirrel,which was originally used

2 chickens (about 3 pounds each), cut into 6 or 8 pieces
4-5 large tomatoes, peeled, seeded, and chopped, or 2 (19-ounce) cans, drained, seeded, and chopped
4 cups fresh or frozen corn kernels
3 medium all purpose potatoes, peeled and cut into 12 inch dice
2 large onions, thinly sliced
2 caps fresh or frozen lima beans
2 cups fresh or frozen sliced okra
1 tablespoon salt, or to taste
1 tablespoon freshly ground black pepper, or to taste
1 teaspoon sugar, or to ta

Excerpt

Chowning’s Tavern Brunswick Stew

SERVES 8-10

The argument will never be settled as to whether this tasty dish cane fromBrunswick County, Virginia; Brunswick, Georgia; or Brunswick County, NorthCarolina, although Virginia's claim is the best documented The recipe is nowmade with stewed chicken, corn, lima beans, and tomatoes and omits the squirrel,which was originally used

2 chickens (about 3 pounds each), cut into 6 or 8 pieces
4-5 large tomatoes, peeled, seeded, and chopped, or 2 (19-ounce) cans, drained, seeded, and chopped
4 cups fresh or frozen corn kernels
3 medium all purpose potatoes, peeled and cut into 12 inch dice
2 large onions, thinly sliced
2 caps fresh or frozen lima beans
2 cups fresh or frozen sliced okra
1 tablespoon salt, or to taste
1 tablespoon freshly ground black pepper, or to taste
1 teaspoon sugar, or to taste

In a large pot, place the chickens and add enough water to cover, 2-3 quarts.Bring to a boil over high heat. Reduce the heat to medium low and simmer,partially covered, until the chicken is falling off the bones and the broth iswell flavored, 2-3 hours. Use a slotted spoon to transfer the chicken to abowl and cool.

Skim the broth. Add the tomatoes, corn, potatoes, onions, lima beans, and okra.Season with the salt, pepper, and sugar. Bring to a simmer over medium heat.Reduce the heat to medium low and cook, stirring often, until the potatoes aretender, about 20 minutes.

Meanwhile, pull the chicken off the bones. Add the chicken to the vegetables andtaste the stew for seasoning. Add more salt, pepper, or sugar as desired, Servehot in warmed bowls.

"Southern Cooks prize okra for its distinctive flavor and texture. Thevegetable came to the New World from Africa via the slave trade."

Copyright © 2001 John R. Gonzales. All rights reserved.