Brunswick Stew

Yield: 6-8 oz. portions


1 lb. Boneless Chicken Thighs
2 Tbsp. Butter or Margarine
1 med. Onion, chopped
1 lg. Carrot, chopped
1 stalk Celery, chopped
2 cloves Garlic, chopped
2 Tbsp. Dry Sherry
2 c. Chicken Stock
1 Tbsp. Tomato Paste
1 Tbsp. Worcestershire Sauce
28 oz. Diced Tomatoes, canned, with juice
1 cup Potatoes, ½” diced
10 oz. Baby Lima Beans, frozen
10 oz. Corn, frozen or fresh
1 cup. Ham, chopped
½ tsp. Tabasco Sauce
½ tsp. Salt
Parsley, chopped, for garnish


1. Cook chicken thighs in 350 degree oven until done. Cool and chop.
2. Heat butter and add onions, celery, carrots and garlic. Sauté briefly.
3. Add sherry and bring to a boil.
4. Add next 5 ingredients. Simmer until tender. 
5. Add beans, corn and meat. Simmer 5 minutes.
6. Add hot sauce and salt. Adjust seasonings if needed. Garnish with fresh chopped parsley.