---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Brunswick Stew
  Categories: Stews, Meat/poul, Ethnic, Am-south
       Yield: 6 servings
  
       1    Chicken; 3.5-4.5lb
     1/3 c  Flour
       1 ts Salt
     1/2 ts Freshly ground pepper
     1/2 ts Dried thyme leaves
     1/8 ts Cayenne
       3 tb Vegetable oil
       2 md Onions; chopped
       6 oz Lean smoked ham; diced (opt)
       4 c  Chicken stock
       1 cn Peeled whole tomates (28oz)
            ;drained and quartered
       1 sm Green bell pepper; diced
       1    Bay leaf
       2 c  Fresh shelled lima beans or
       1 pk (10oz) frozen; thawed
       2 c  Corn kernels; fresh or froz.
  
   Cut chiken into 10 serving pieces: 2 drumsticks, 2
   thighs, 2 wings, and 4 breast pieces.  Trim of as much
   fat as possible.  Rinse and let drain. In a shallow
   bowl, mix the flour, salt, pepper, thyme and cayenne.
   Dredge the damp chicken pieces in the seasoned flour.
   In a large skillet, heat 2 tablespoons of the oil over
   moderately high heat.  Dredge the chicken again if the
   coatinglooks damp, and shake any excess back into the
   bowl.  Reserve the excess seasoned flour. Add the
   chicken pieces to the pan in a single layer without
   crowding, in batches if necessary, and cook, turning,
   until golden brown, about 7 minutes per batch.  Lower
   the heat if necessary about 1/2 way through, so the
   fat doesn't burn.  Remove the chicken to a large flame
   proof casserole.
   Add the remaining 1 tablespoon of oil and the onions
   to the skillet.  Cook over moderate heat, stirring
   occasionally, until soft, about 3 minutes. Add the ham
   and cook until lightly browned, about 3 minutes
   longer. Sprinkle the reserved seasoned flour over the
   ham and onions and cook., stirring, 30-45 seconds.
   Pour in half the stock.  Bring to a boil, scraping up
   any brown bits from the bottom of the pan.  Boil
   stirring, until slightly thickened.  Pour everything
   in the skilleet over the chicken in the casserole.
   Add the tomatoes, the remaining stock, the green
   pepper, and the bay leaf. Bring to a boil, reduce heat
   to moderately low, and simmer, partially covered, 15
   minutes. Add the lima beans and corn and simmer
   uncovered until the chicken and vegatables are tender,
   10 to 12 minutes longer.  Skim any fat off the top of
   the sauce.  Remove and discard the bay leaf and season
   with additional salt and pepper to taste befor serving.
   
   Nutritional info per serving: 817 cal; 69g pro, 64g
   carb, 33g fat (36%)
   
   Source: Miami Herald, 2/8/96
   formatted by Lisa Crawford, 4/23/96
  
 -----