BRUNSWICK STEW
Makes 8 Servings
2 tablespoons plus 1/2 teaspoon Chef Paul Prudhomme's Poultry Magic
1 (4-pound) chicken, cut into serving pieces, all visible fat removed
2 tablespoons olive oil
1 pound potatoes, peeled, quartered and cut into 1/4-inch slices
4 cups chopped onions, in all
2 cups chopped green bell peppers, in all
4 cups chicken stock, in all
2 cups chopped peeled fresh tomatoes (3 to 4 medium)
1 cup lima beans, preferably fresh, thawed if frozen
1 cups corn kernels, preferably fresh (about 2 ears)
Sprinkle 1 tablespoon plus 1 teaspoon of the Poultry Magic over the chicken pieces and rub it in thoroughly with your hands.
Heat the oil in a heavy 5-quart pot. When the oil is hot, add the chicken pieces, skin side down, and brown on both sides, about 10 to 12 minutes. Remove the chicken pieces to a bowl and set aside.
Add the potatoes to the hot oil, cover, and cook, uncovering to stir once or twice, about 10 to 11 minutes. Add 2 cups of the onions, 1 cup of the bell peppers and the remaining Poultry Magic, stir well and cover the pot. Cook, uncovering occasionally to scrape up the crust on the bottom of
the pot, about 4 minutes. (Don't let the potatoes get too dark.) Add 1 cup of the chicken stock, scrape up any crust on the pot bottom, cover and cook 5 to 6 minutes. Add 1 cup more stock, scrape and stir well, cover and cook 5 minutes. Return the chicken to the pot, stir in 1 cup more stock,
cover and bring to a boil. Add the remaining 2 cups onions and 1 cup bell peppers and the tomatoes.
Stir in the remaining 1 cup stock, scrape up any crust on the bottom of the pot, and cook, uncovered, until the sauce begins to bubble. Reduce the heat to medium and simmer, uncovered, scraping occasionally whenever the potatoes and vegetables stick to the bottom of the pot, about 30 minutes.
(If the sauce doesn't thicken to a stew consistency, turn up the heat for the last part of the cooking time.) Add the lima beans and corn and cook 8 minutes. Remove from the heat and let sit a few minutes before serving. (Or let cook, refrigerate overnight, and reheat before serving.)
Delicious with a hunk of bread for gravy-dipping. Copyright 1991 by Paul Prudhomme
