- 4 bone-in chicken breasts or 1 whole chicken
- 1 onion, quartered
- 2 ribs celery, diced
- 1 t salt
- 1/4 t pepper
- 1 (16oz) can white Shoepeg corn
- 10 oz frozen small butter beans
- 1 lb can tomatoes
- 2 small potatoes, cubed
- 1/3 cup ketchup
- 2-3 T vinegar
- 1 T honey
- 1 t Worcestershire sauce
- 1/2 t Tabasco sauce
- 1/4 t marjoram
- 2-3 T butter
Place chicken in Dutch oven and add enough water to cover well. (We ended up using a big stock pot because the Dutch oven wasn’t big enough.) Add onion, celery, salt, and pepper. Boil until chicken comes off bones easily. Remove chicken to cool. Add corn, butter beans, tomatoes, potatoes, ketchup, and vinegar to chicken broth. Cook 2 hours or until tender. While broth is cooking, remove chicken from bones and set aside in refrigerator. After 2 hours, add the rest of the ingredients as well as the chicken back to the pot.
Yield: 6-8 Servings
From Cooking with the Cavaliers, a cookbook put out by the East Burke High School Band Boosters (when Katie was in the high school band) as a fundraiser. It features favorite recipes of the members of the band. This recipe is from Katie’s friend, Lacey.
Generic Notes: We used a whole chicken; diced the onion instead of quartering; used 2 – 10oz cans of corn; used a 12oz bag of frozen Lima beans (instead of “butter beans,” they’re the same thing); used a quart jar of drained, whole, home canned tomatoes; used 3 T vinegar; and we substituted oregano for the marjoram.
Katie: This recipe was kicking some butt! I now have a new favorite recipe since we’ve been doing our blog! I don’t think I can tell you how wonderful this was; the texture was just right, the flavors were spot on, and the chicken was oh-so-tender. Not to mention that we had this with the best cake of cornbread that I have ever made. Top it off with a nice, tall glass of milk! Mmmmm, it was just an awesome supper! (The cornbread didn’t qualify for our blog, as I have been making the recipe out of the Better Homes & Gardens cookbook as long as I’ve been making cornbread, but if you want the recipe let me know and I will send it to you.)
Gray: I picked this because I’ve been looking for a good recipe for Brunswick Stew since it is one of Katie’s favorites, and this looked really good, plus it uses honey and is from one of Katie’s childhood friends. I should have started off with the big stock pot, since the dutch oven turned out to not be large enough. I really like the way you cook the veggies down and then add the chicken back at the end. It gives it a good texture, and leaves it tender without being mushy. Honey and butter really added a nice flavor at the end and gave it little something extra.