Chicken Brunswick Stew

This past Sunday felt absolutely heavenly to me. It came at the end of a very long week. All good stuff but long. And I haven’t been sleeping, which, if you know me….. C needs her sleep. (Preferably 8+ hours thank you very much). At one point I actually went to pay at a grocery store and realized I didn’t. have. my. purse. Awesome.

December can be so tricky, don’t you think? There is SO MUCH fun stuff to do but it can be a lot. Schedules are thrown off, sleep is shortened, there are extra endless to lists related to holiday shenanigans. And I thrive on it all, I really do. But this December I knew I needed to approach things a tad differently. 

I made it a point this year to actually schedule in some rest time. And all I had written on this past Sundays date in my planner was the word ‘rest.’ Granted I took care of kids in and out all day, cleaned out the fridge, meal prepped, grocery shopped, organized, and cooked dinner. But most of that was done by 1:00. And I was then in my pajamas and on the couch. It felt heavenly.

Around 4:00 or so I decided to make an appearance back into my family and get to working on this chicken brunswick stew. It comes from one of my cooking club members, Beth, and it was her father’s recipe. He would make a big pot and let it simmer all day. According to them, the longer you cook and let sit, the better this tastes.

I gave it about three hours or so and it was perfectly. Hearty but healthy. Light but satisfying. A great way to start the week right. Bonus that it made enough to feed an army, so leftovers were ample for lunch and sharing.

Here’s to an awesome stew recipe, and to getting some rest. Even in the busy month of December! You’re worth it.

CHICKEN BRUNSWICK STEW
Recipe from My Bizzy Kitchen

INGREDIENTS:

2 lbs cooked chicken, (you can roast bone in breasts for 45 min at 350 degrees with evoo, salt, and pepper. Or a rotisserie could work too!)
6 cups chicken stock
48 ounces diced tomatoes
6 ounces tomato paste
1 cup corn (I used fire roasted)
1 big handful fresh green beans, chopped up a little
5 carrots, peeled and diced
2 lbs red potatoes, peeled and diced up
salt & pepper
1 tsp cayenne pepper

DIRECTIONS:

Aside from the chicken, place everything in a large pot and let simmer for a few hours – however long you have. Near the end add in the cooked chicken.

I served with fresh parsley and crusty bread. Yum!

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Courtney

Courtney is a wife to M and a mom of two boys, L (8) and B (3). Most of her blogging is done frantically during nap time in between laundry, cleaning, and the occasional housewives rerun. Or the brief hour or so that she can stay awake after the boys go down for the night. She loves her sleep. Read more...

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