Brunswick Stew

Beware! If you are gonna have this for lunch you've got get up before the crack of dawn! It's best to make it on a day when you plan to hang out in your sweatpants all day and not leave the house. It doesn't take that much time, but it's a little bit of time spread out for many hours! It's incredible yummy and it freezes well! -Claire

Prep Time: 20 min
Cook Time: 5 hr. 50 min
Serves: 3 ½ quarts

2 qts. Water
1 (3 ½ lb.) whole chicken, cut up
1 (15 oz) can baby lima beans, undrained
1 (8 oz) can baby lima beans, undrained
2 (28 oz) cans chopped tomatoes, undrained
1 (16 oz) pkg frozen baby lima beans
5 small-med sized potatoes
1 large yellow onion, diced
2 (15 oz) cans cream-style corn
¼ cup sugar
¼ cup unsalted butter
1 T salt
1 t pepper
1 T hot sauce
1 T liquid smoke

Bring water and chicken to a boil in a Dutch oven. Reduce heat, and simmer for 40 minutes or until tender. Remove chicken, and set aside. Reserve 3 cups broth in Dutch oven. Pour canned lima beans and liquid through a strainer in Dutch oven. Reserve beans. Add tomatoes to Dutch oven. Bring to a boil over medium-high heat. Cook, stirring often, for 40 minutes or until liquid is reduced by 1/3.

Skin, bone, and shred chicken. Mash reserved beans with a potato masher. Add chicken, mashed and frozen beans, potatoes and onions to Dutch oven. Cook over low heat, stirring often, for 3 hours and 30 minutes. Stir in corn and remaining ingredients. Cook over low heat, stirring often, for 1 additional hour.