Brunswick Stew

Ingredients

• 28 ounce frangelico whole drained chopped canned
• 1 teaspoon ground pepper 
• 1 cup flour all-purpose
• 10 ounce corn frozen
• 2  garlic clove finely chopped
• 1 medium bell pepper green chopped
• 10 ounce lima beans *soaked overnight frozen
• 1.8 cups chicken broth reduced-sodium
• 1 medium onion chopped
• 3 pound chicken with a cleaver through bones into 2-inch pieces cut
• 1  bay leaves 
• 0.3 cup vegetable oil divided

Equipment

• bowl
• whisk
• pot

Directions

1. Pat rabbit dry and sprinkle evenly with 1 teaspoon salt and 1/2 teaspoon black pepper.
2. Whisk together flour and cayenne in a shallow bowl, then dredge rabbit in flour, shaking off excess.
3. Heat 2 tablespoons oil in a wide 6- to 7-quart heavy pot over medium heat until it shimmers. Brown half of rabbit, turning once, about 10 minutes total.
4. Transfer to a plate.
5. Add 1 tablespoon oil to pot and brown remaining rabbit; transfer to plate.
6. Add remaining tablespoon oil to pot along with onion, bell pepper, garlic, 3/4 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring and scraping up brown bits, until vegetables are softened, about 8 minutes.
7. Add bay leaf, broth, tomatoes with juice, and rabbit with any meat juices from plate and bring to a simmer. Simmer, covered, 50 minutes.
8. Stir in corn and lima beans, then simmer, uncovered, until stew is slightly thickened and vegetables are tender, 15 to 20 minutes. Season with salt and pepper. Discard bay leaf.
9. Per serving, assuming eight servings: 445 calories, 25g fat (6g saturated), 86mg cholesterol, 523mg sodium, 29g carbohydrate, 5g fiber, 28g protein
10. Gourmet
11. See Nutrition Data's analysis of this recipe ›