Brunswick Stew

This is a very tasty and hearty stew from Cooking Light. Below is my version with a few adjustments made. If you'd like the original recipe click on the link above.

Depending on my mood I will sometimes serve this on its own in a bowl or like this time I served it over white rice. This picture is of my lunch the next day when everything is all mixed up....it was still pretty darn good.

This one is definitely worth a try.



Brunswick Stew

Ingredients

• 3/4 cup chopped yellow onion
• 1 tbs EVOO
• 1 tbs all purpose flour
• 1lb skinless, boneless chicken thighs, cut into 1/2 inch pieces
• 2 - 3 cups fat free, less sodium chicken stock (I sometimes use broth)
• 2 tbs no-salt added tomato paste
• 1 tsp dried thyme
• 1/2 tsp salt
• 1 10 oz package of frozen corn, thawed
• 1 10 oz package of frozen Lima beans, thawed
• 1 10 oz package of frozen peas and carrots, thawed

Directions
Heat a large dutch oven over medium-high heat. Coat pan in EVOO, then add onions and cook for 5 minutes, stirring occasionally. Combine flour and chicken in a bowl, tossing to coat. Add chicken to pan and cook until lightly browned. Gradually stir in stock and bring to a boil. Cook for 1 minute or until slightly thickened, stirring constantly. Add tomato paste and next 5 ingredients (through to Lima beans) to pan. Cover, reduce heat and simmer for 30 minutes.