North Georgia Brunswick Stew - cooking recipe

Ingredients

2 quarts water
1 (3 1/2 lb) whole chickens, cut up
1 (15 ounce) can baby lima beans, undrained
1 (8 ounce) can baby lima beans, undrained
2 (28 ounce) cans whole tomatoes, undrained and chopped
1 (16 ounce) package frozen baby lima beans
3 medium potatoes, peeled and diced
1 large yellow onion, diced
2 (15 ounce) cans cream-style corn
1/4 cup sugar
1/4 cup butter or 1/4 cup margarine
1 tablespoon salt
1 teaspoon pepper
2 tablespoons hot sauce

Preparation

Bring 2 quarts water and chicken to a boil in a Dutch; reduce heat and simmer 40 minutes or until tender.
Remove chicken and set aside. Reserve 3 cups broth in Dutch oven. (Reserve remaining broth for other uses.).
Pour lima beans and liquid through a wire-mesh strainer into Dutch oven. Reserve beans; add tomato to Dutch oven.
Bring to a boil over medium-high heat; cook stirring often, 40 minutes or until liquid is reduced by one-third.
Skin, bone, and shred chicken. Mash reserved beans with a potato masher.
Add chicken, mashed and frozen beans, potato, and onion to Dutch oven. Cook over low heat, stirring often, 3 hours and 30 minutes.
Stir in corn and remaining ingredients; cook over low heat, stirring often, 1 hour.
(Optional) 30 minutes before it is done I whisk the stew with an electric mixer for a more traditional smooth texture. I like to leave some chunks.