Chicken Brunswick Stew, a tribute to my Dad

I got my love of cooking from my Dad.  When I was in grade school my Dad went back to school to become a chef.  Weekends were spent tasting my Dad’s “homework”.   Crepes suzette, pastries with all fabulous kinds of fillings like cherry or apricot.  Friends would love sleeping over because Sunday morning my Dad would make a feast of homemade french toast, crispy hash browns, and his pastries!  My Dad passed away 10 years ago this month and the one thing I miss the most would be probably calling him up in the middle of making something to ask a question about whether or not I could substitute something in a recipe, or how was I sure if something was done.  And, more likely than not, my simple question would prompt a half hour dissertation about what I was making and what he would do!  But I didn’t mind, I loved talking about food and I loved when he cooked in the kitchen.  After working for the Marriott Hotel for a while, he turned to his love of art, and worked freelance from home as an artist.  By doing this, he was the one who made a lot of our dinners growing up.  I said to my Mom (now that I am a working Mom) how lucky she was to have dinner waiting for her when she got home!  That was normal for me growing  up.  I’ve made his recipes over and over and every time I make something that was his, it makes me happy.  One of my favorite dishes he made was Chicken Brunswick Stew.  He and my Mom were transplants to the Chicago-land area from Virginia.  Apparently there is a stew you can buy off the shelf called “Mrs. Fernow’s Chicken Brunswick Stew.”  Since there were no computers 30 years ago, or Internet to order this online and have it delivered, and since they didn’t stock Chicago grocery stores with this wonderful stew, my Dad spent many a weekend coming up with as close to the recipe than the original. What I am about to share with you is a comfort soup, which I’m sure your family will enjoy as much as mine. Chicken Brunswick Stew

•  1 small roasted chicken (or 4-5 (4 oz.) chicken breasts)
• 3 cups tomato juice (I have also used a 28 oz. can of crushed tomatoes)
• 1/2 package of frozen Lima beans
• okra or turnips, chunked (optional – I have never put this in mine)
• 1/3 cup vinegar
• 1/3 cup cooking oil (I only use about 1 tablespoon of olive oil)
• 1 tsp. pepper
• 3-4 dashes Worcestershire sauce
• 2 large onions, diced
• 3-4 medium potatoes, chunked
• 1 package white corn frozen, (or I have used a 14.5 ounce can)
• 3-4 carrots, chunked
• 3 heaping tsp. chicken bullion
• 1 tsp. salt
• Tabasco sauce to taste

My Dad would bake the chicken and peel off the white meat.  I usually cook the chicken breasts in a pot on the stove, cover with chicken broth and cook about 15 minutes, or until the chicken is done.  Remove the chicken, and place in the refrigerator to cool.  This will make it easier to shred when the time comes. In a soup pot, add the olive oil and all the vegetables, and saute for about 5 minutes. Add the rest of the ingredients and simmer for one hour, until the potatoes and carrots are tender.  Add the shredded chicken and heat for another 15 minutes.  You cannot over cook this soup.  My Dad would frequently start this in the morning and it would be simmering all day on the stove.  Periodically I would walk by, lift the top off and dip a spoon in to taste it.  Heaven!  And, it wouldn’t be unusual for my Dad to also make home made bread to go with it, which on a cool fall night, would be just about the most perfect dinner ever.  We have had 3 days of rain here in Chicago and thinking about this stew, I just might make some for dinner tonight!  So, even though my Dad is not longer here, sharing his recipes with my family as well as with you, his recipes and stories will live on.