Friday, September 19, 2008

Fall Days

I love fall! Our weather has been so great lately, well after Ike passed through anyway. It's even been cool enough to leave windows and doors open lately which we rarely do during the hot summer months. This cooler weather always puts me in the mood to make soups and stews, and I found some really nice okra at the farmstand, so I decided to make Brunswick Stew which I haven't made in an age. Also, since reading Tina's post about fried okra at Cherry Hill Cottage the other day, I've been dying for some fried okra. I have to say, in recent years, I've been a slacker about making it from scratch as it's just so easy to make the frozen pre-breaded kind. But I had enough okra left after I put what I needed into the stew, to fry some as well. I used Tina's method, and it was the best -- ever. Thanks Tina! Anyway, I couldn't find my Brunswick Stew recipe, so I used this one that I found online at Soul Food and Southern Cooking

Brunswick Stew Recipe

*3 to 3-1/2 pounds stewing chicken (cut into 8-10 pieces)
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons bacon fat
1 medium yellow onion, diced
2 green onions, diced
3 cups small potatoes, diced
3 large tomatoes, peeled and diced
1-1/2 cups Lima or butter beans, fresh or frozen
1 cup corn kernels, fresh or frozen
1/2 cup okra, diced
1/2 cup sherry
2 tablespoons Worcestershire sauce
2 tablespoons butter

This stew recipe calls for chicken but you could easily substitute beef or pork if you desire to do so.

Cut chicken into serving portions and clean chicken by removing fat then rinsing under cold running water. Pat chicken pieces dry with paper towels.

Place prepared and cleaned chicken in large boiling pot. Cover chicken with water, add salt and pepper and then stir. Bring water to boil, cover with lid, reduce heat to simmer and cook until chicken is tender about 2 hours. Throughout cooking remove any foam that develops. Drain, reserving chicken broth. Remove skin and de-bone chicken when it has cooled enough to touch. Finely chop chicken into small pieces and set aside.

Clean out your pot then brown your yellow and green onions in bacon fat. Return the chopped chicken and broth to the pot.

Next add the remaining ingredients consisting of potatoes, tomatoes, lima beans, corn, okra, sherry and Worcestershire sauce to the pot. Cover pot with lid and simmer over low heat, stirring frequently for about an hour. Finally, add butter, stir and serve hot.

Down south we like to serve our stew as a side item alongside barbecue, baked beans, potato salad, coleslaw, corn bread and sweet iced tea.

*I just used some thighs I had in the freezer -- or of course, you could use boneless breasts or whatever is easiest.




We put some of the fried okra in our stew -- like croutons -- yum!

1 comment:

Cherry's Jubilee said...

Hi there...that sounds delish. I adore your kitties..I have of which is quite rotund and over 17 yrs. old. You have a lovely blog. cherry

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