Maw-Maws Brunswick Stew

Maw-maws Brunswick Stew

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Cynthia Creamer-Pirtle


I'm not sure where she got this recipe, but it's one of my favorites. Mom tweaked it over the years by omitting the tomatoes and replacing the chicken legs for breast meat, even Maw Maw liked it better. I can remember eating it with a big ole slice of hot buttered sweet corn bread and thinking it was the best thing to ever cross my lips. Maw Maw is in her nineties now but she still gets a smile on her face when I bring her a bowl. Hope ya'll enjoy!


★★★★★ 1 vote

30 Min
45 Min


  • 8
    chicken legs or 2lb cubed chicken breast
  • 4
    lg potatoes cubed
  • 1
    chopped onion
  • 16 oz
    frozen whole kernal corn
  • 16 oz
    frozen baby green lima beans
  • 1 c
  • 15 oz can(s)
    diced tomatoes (optional)
  • ·
    salt and pepper to taste
  • ·
    garlic powder to taste
  • 1/4 c
    olive oil or just enough to cover the bottom of the pot

How to Make Maw-Maws Brunswick Stew


  1. Heat oil in heavy dutch oven. Season chicken (cubed breasts or chicken legs) with salt, pepper and garlic, dredge in flour.
  2. On Med to Med high heat brown chicken until just golden.
  3. Add onion and saute until tender. Don't brown or caramelize them.
  4. Add just enough water to cover. Add lima beans and simmer for ten minutes over medium heat.
  5. Add corn, potatoes, and tomatoes if using them. Simmer 15 to 20 minutes, covered or until potatoes and lima beans are tender. Keep just enough water to cover. The flour from dredging and the potatoes will serve to thicken the broth somewhat.
  6. Serve with garlic bread or cornbread and enjoy!

Printable Recipe Card

About Maw-Maws Brunswick Stew

Course/Dish: Chicken

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