INGREDIENTS
1 3-pound whole chicken, skin removed and cut into pieces
1 medium onion, chopped
2 12-ounce cans crushed tomatoes with juices
3 cups potatoes, peeled and diced
1 10-ounce bag frozen corn
1 10-ounce bag frozen lima beans
2 teaspoons fresh garlic, minced
1 cup sweet mustard based barbecue sauce
1/2 cup ketchup
1 tablespoon Worcestershire sauce
6 cups chicken stock, divided
1 teaspoon salt
1/2 teaspoon black pepper
5 tablespoons olive oil
2 tablespoons butter
PREPARATION
Use the olive oil to brown the chicken in batches in a large Dutch oven. Deglaze the pot with 1 cup chicken broth.
Sauté the onion until soft in a separate skillet. Pour the vegetables into the Dutch oven. Add the remaining ingredients to the pot, stir until well-combined.
Bring to a boil, then cook on low for 1 1/2 to 2 hours, or until stew reaches desired consistency.
Serve hot and enjoy!
From: https://12tomatoes.com/cs-brunswick-stew-steaming
