Brunswick Stew

Title: Brunswick Stew
Categories: Chicken Stew
Yield: 6 servings

3 1/2 lb Chicken, cut up
10 oz Pkge frozen butter beans
2 sl Bacon, cut into 2-inch pieces
1/2 ts Sugar
1 lg Onion. sliced
1/2 ts Black pepper
3 ts Salt
1 ds Red pepper
28 oz Can whole tomatoes OR 3 large fresh tomatoes peeled 
16 oz Pkge frozen corn 2 tb Butter, melted
2 tb Flour
2 lg Potatoes, cubed

In a 5-quart heavy pot place 1 quart of water, the cut up chicken, bacon, onion and 1 teaspoon of salt and cook for 1 1/2 hours over medium-low heat. Remove the chicken, cool skin and remove the meat from the bones. Cut the meat into bite-size pieces and return to the pot. Add the remaining ingredients except the corn, butter and flour. Cook for 30 minutes. Add the corn and cook for another 30 minutes. Mix the butter and flour and add to the stew simmer for 30 minutes more. Serve with hot rolls and a green salad.

Makes 6 servings.

Per Serving: 353 Calories 31 g Protein 40 g Carbohydrates 8 g Fat 4 g Saturated Fat 76 mg Cholesterol 1422 mg Sodium.