• 8 Chicken breasts
• 1 cup chopped Onion
• 3 stalks of Celery (finely chopped)
• 1 large bag frozen Sweet Corn (shoe peg or white)
• 2 bags frozen Butter Beans
• 1 large can & 1 small can whole Tomatoes, pureed
• 6 large Potatoes, diced
• 3/4 cup Ketchup
• 3 tablespoons Brown Sugar
• 1-1/2 tablespoons Worchestershire sauce
• 1 stick of Butter
• 2 tablespoons Vinegar
• Salt & Pepper to taste

-- In a large stock pot, cover chicken with water and cook until tender.

-- Remove chicken from stock and, when it's cool enough to handle, pull chicken apart, removing all the gristle or fat.

-- Return chicken pieces to pot with remaining stock.

-- Add celery and onions, and simmer until tender.

-- Add the diced potatoes, corn and butter beans, and simmer an additional 20 minutes.

-- Finally, add ketchup, brown sugar, Worcestershire sauce, butter and vinegar.

-- Cover and simmer two hours.

For a more complete Brunswick Stew experience, we suggest you make plans to attend the 5th Annual Brunswick Stew Festival at Richmond’s 17th Street Farmers Market in November of 2004. There’s even a scheduled Chicken Clucking contest! Call 804 646-0477 or visit www.17thstreetfarmersmarket.com to get all the details.

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