Chicken-and-Brisket Brunswick Stew
Chicken-and-Brisket Brunswick Stew is From preparation to the plate, this recipe takes about 2 hours and 40 minutes. Head to the store and pick up skinned and boned chicken breasts, coarsely ground pepper, worcestershire sauce, and a few other things to make it today. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert.
Saut onions and garlic in hot oil in a 5-qt. Dutch oven over medium-high heat 3 to 5 minutes or until tender.
Stir together beef soup base and 2 cups water, and add to Dutch oven. Stir in chicken and next 9 ingredients. Bring to a boil. Cover, reduce heat to low, and cook, stirring occasionally, 2 hours.
Uncover and shred chicken into large pieces using 2 forks. Stir in brisket and lemon juice. Cover and cook 10 minutes.
Serve with hot sauce, if desired.
Note: We tested with Superior Touch Better Than Bouillon Beef Base and Muir Glen Organic Fire Roasted Crushed Tomatoes.