Brunswick Stew

Name: Brunswick Stew
Yield: Serves 4 to 6
Ingredients: 1 tablespoon, vegetable oil; 1 , onion, chopped fine; 3/4 cup, ketchup; 4 cups, water; 2 pounds, boneless, skinless chicken thighs, trimmed; 1 pound, russet potatoes, peeled and cut into 1/2-inch chunks; 8 ounces, kielbasa sausage, sliced 1/4 inch thick; 6–8 tablespoons, cider vinegar; 2 tablespoons, Worcestershire sauce; 1 tablespoon, yellow mustard; 1 teaspoon, garlic powder; , Salt and pepper; 1/4 teaspoon, red pepper flakes; 1 cup, canned crushed tomatoes; 1/2 cup, frozen lima beans; 1/2 cup, frozen corn

Main Courses
Vegetables
Pork
Chicken
Stews

By Morgan Bolling ･ Appears in Cook's Country April/May 2016, Cook's Country TV

This rib-sticking stew is too often the butt of jokes. Our aim was to turn misunderstanding into gushing respect.

SERVES 4 to 6

TIME 1½ hours

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