The Muses came to my house last evening. The ladies of my book group, that is. We meet once a month to dine and discuss our book choice. November's selection was The Husband's Secret by Liane Moriarty. I believe I'm correct in saying the consensus was we thought it was just o.k.. I'll leave it at that for the book. As for the stew, we all thought it was delicious. I followed the rule of never serving it the day it's made.
Brunswick Stew inspired by the Williamsburg Cookbook
This recipe serves 8 to 10 but I usually double it and freeze a container or two.
1 stewing hen (I used two whole breasts)
3 quarts chicken stock
2 large onions, chopped
2 cups baby lima beans
4 cups fresh or 2 cans diced (16 oz) tomatoes
3 medium potatoes, diced
4 cups corn cut from the cob or frozen
2 teaspoons salt
1 teaspoon pepper
1 tablespoon sugar
Simmer chicken in three quarts chicken stock for 30-45 minutes (depends on whether it's bone in). Remove chicken and cover. Add vegetables to broth and simmer, uncovered, until beans and potatoes are tender.
Add chicken, boned and diced, and the seasonings.
This is one of those dishes that improves overnight. It is a rule in some tidewater homes never to eat Brunswick Stew the same day it is made.