Brunswick Stew
Ingredients:
4 - 6 chicken breasts
1 large white onion, chopped
2 cups celery, chopped
4 red potatoes, cubed
1 10-oz. package frozen butter beans
1 16-oz. package frozen white corn
1 15-oz. can diced tomatoes with juice
1/4 cup apple cider vinegar
2 Tbsp. brown sugar
1 Tbsp. Worchestershire sauce
1 tsp. granulated chicken bouillon
1 Tbsp. marjoram
A few dashes of hot sauce
Salt and pepper to taste
Place chicken, onion, celery, salt and papper in a large stock pot, add enough water to cover chicken and boil until chicken is cooked through. Remove chicken from the pot and place on a plate to cool. Add corn, beans, potatoes, tomatoes, vinegar, sugar, marjoram, Worchestershire sauce, bouillon and hot sauce to the broth. After chicken is cooled, remove skin and discard. Remove meat from the bones and add the meat to the broth. Simmer stew for a couple of hours before serving.
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