New Brunswick Stew

Serves: 6
Total Calories: 149
Prep time:
Cook time:
Total time:


1 (3-pound) chicken, cut up
2 medium onions, sliced
1 cup chopped celery with leaves
1/4 teaspoon marjoram
1/4 teaspoon thyme
1/4 teaspoon basil
1/4 teaspoon Tabasco Hot Sauce
freshly ground black pepper
4 tablespoons butter
5 cups canned tomatoes
1 package frozen cut corn
1 package frozen lima beans
1 tablespoon cornstarch
1 tablespoon salt


Season chicken with salt and pepper. Sauté in butter in deep saucepan for 10 minutes or until brown. Remove and keep hot. Sauté onion in the butter remaining in the saucepan for 10 minutes or until lightly browned. Return chicken to pan, add tomatoes, celery, herbs, Tabasco® and 1 cup of water. Bring to a boil, reduce heat, cover and simmer for 45 minutes. Add corn and lima beans and simmer for 20 minutes, stirring occasionally. Combine cornstarch with 1/4 cup cold water, add a small amount of hot liquid from stew and stir until smooth. Stir into stew and simmer for 5 minutes, stirring constantly.

Nutritional Facts:

Serves: 6
Total Calories: 149
Calories from Fat: 69

This New Brunswick Stew recipe is from the Secrets from the White House Kitchens Cookbook. Download this Cookbook today.

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