If you love southern brunswick stew, you'll want to try our best brunswick stew recipe rolled up in cornmeal crepes. It's a quick recipe but promises the genuine flavor of the original, with chicken, lima beans, corn, and a zippy tomato sauce.
If you enjoy the delicious taste of southern brunswick stew recipes, but you don't have all day to watch a simmering pot, you'll love our short-cut version.
It features all your favorite ingredients but begins with a true timesaver: boneless chicken breasts.
And there's no need to bake up a pan of cornbread for this dish—just roll out the crepes....and the sweet tea.
Place chicken and onions in a large saucepan and add just enough water to cover chicken. Stir in salt. Bring to a boil; cover, reduce heat, and simmer for about 30 minutes, until chicken is very tender. Drain and reserve onion-broth mixture. Remove to a plate and let cool. Using two forks, shred chicken into bite-size pieces.
Return broth to sauce pan and bring to a boil. Add tomato sauce and lima beans. Once mixture comes to a boil, reduce heat and simmer for 10 minutes.
Meanwhile, make crepes according to directions in How to Make Crepes.If you made your crepes ahead of time, reheat until warmed.
Add chicken, corn, sugar, and all remaining seasonings to saucepan. Let simmer for 10 additional minutes.
Assemble crepes: Lay first crepe flat on a plate. Ladle ½ cup of stew across the middle and roll up. Repeat with remaining crepes and serve immediately. For an extra touch, garnish with chives.
Yield: 8 servings, 1 crepe each