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Chicken and lima bean Brunswick stew

Chicken and lima bean Brunswick stew

  • Main course

Poached chicken whose broth cooks corn, lima beans, okra and potatoes before the shredded meat is returned.

Active time45 min

Cooking3 h

Total3 h 30 minResting : 15 min

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Ingredients

  • 200 g onions
  • 300 g raw potatoes
  • 1400 g raw bone-in skin-on chicken pieces
  • 1500 ml water
  • 1 g ground black pepper
  • 6 g fine salt
  • 2 g sugar
  • 300 g drained canned whole peeled tomatoes
  • 100 g frozen sliced okra
  • 170 g frozen shelled baby lima beans
  • 300 g frozen sweetcorn kernels

Preparation

  1. Put the chicken in a reasonably narrow pot and add all the measured water, which should just cover it. Bring to a simmer, skim and cook gently for about 150 min, partially covered, until the meat is very tender and loosens from the bones. Avoid hard boiling to limit evaporation. Transfer the chicken to a clean dish and keep all the broth in the pot.

    1400 g raw bone-in skin-on chicken pieces
    1500 ml water
    • Large pot
    • Skimmer
    • Dish

  2. Let the chicken cool for about 15 min while preparing the vegetables, then remove the skin and bones and shred all the meat. Skim excess fat from the broth. Drain the tomatoes, weigh the stated amount and chop. Peel the onion and potatoes, slice the onion and dice the potatoes about 1.3 cm.

    200 g onions
    300 g raw potatoes
    300 g drained canned whole peeled tomatoes
    • Board
    • Knife
    • Spoon

  3. Add the tomatoes, corn, potatoes, onion, lima beans and okra to all the broth. Add the salt, pepper and sugar. Simmer for about 20 min, stirring regularly, until the potatoes and lima beans are tender. Allow longer if required by the frozen vegetables' instructions. The okra helps thicken the broth without flour.

    1 g ground black pepper
    6 g fine salt
    2 g sugar
    100 g frozen sliced okra
    170 g frozen shelled baby lima beans
    300 g frozen sweetcorn kernels
    • Large pot
    • Spoon

  4. Return all the chicken meat to the pot and heat for about 5 min, until the centre reaches 75 °C for 30 s. Divide all the meat, vegetables and broth between servings.

    • Large pot
    • Food probe
    • Ladle

Allergens

Composition to be confirmed.

Composition to check for: Celery, Crustaceans, Eggs, Fish, Gluten, Lupin, Milk, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.

Sources and credits

Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms

Au Menu · AI-generated illustration

Chicken and lima bean Brunswick stew