Brunswick Stew - cooking recipe

Ingredients

4 slices bacon
1 cut up chicken
1 large onion, minced
2 garlic cloves, minced
2 stalks celery
2 diced carrots
1 qt. water or chicken stock
bay leaf
1/2 tsp. thyme
salt and pepper to taste
1 c. chopped tomato
1 c. whole kernel corn (fresh or frozen)
1 c. baby lima beans
2 potatoes, diced
3/4 c. buttered bread crumbs
1/4 c. sherry or Madeira

Preparation

In 2 quart casserole, fry bacon until crisp and remove. Brown chicken
in
bacon\tfat
and remove.
In same casserole, brown onion, garlic, celery and carrots.\tAdd chicken, 1 quart water and seasonings.
Cover
and
simmer over low heat for 1 hour.\tRemove chicken
pieces.
Shred meat from bones and set aside.
To
the broth,
add tomato, corn, beans and potatoes. Cover and
simmer for 30 minutes.
Stir in bread crumbs.
Add chicken and
cook
for 15 minutes.
Before serving, add sherry or Madeira.
Serves 4 to 6.