Brunswick Stew

From One Pot (Mini Cooking)

Cookbook

Author(s): Parragon

Page 110

Cuisine: Southern/Soul Food

Course: Main Courses

Photo by Milk_Maid

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Milk_Maid

Reviews

1 reviews, average rating 4.0 / 5

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Milk_Maid

14 years ago

★ ★ ★ ★ ★ 4/5

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This was good, economical and fairly easy. I used three dark meat chicken quarters and removed the meat from the bones after about 45 minutes of simmering. I skipped the final addition of flour, which is designed to thicken the dish, since I prefer a more brothy, soup-like stew. Dinner got a thumbs up from my husband, who is much more of a connoisseur of Brunswick Stew than I.

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