Recipe Index

Ingredients

• 3 tbsp butter
• 1 onion, diced
• 1 stalk celery, thinly sliced
• 1 x (28 oz) can diced tomatoes
• 6 cups low-sodium chicken broth
• 1/3 cup ketchup
• 2 tbsp apple cider vinegar
• 1 tbsp dark brown sugar
• 1 tsp Worcestershire sauce
• 1/2 tsp hot sauce, such as hot pepper sauce (about 4 shakes)
• 1/2 tsp dried marjoram
• 1 bay leaf
• 2 medium potatoes, peeled and diced
• 1 1/2 cups frozen white corn
• 1 1/2 cups frozen butter beans (baby lima beans)
• 3 cups meat from 1 rotisserie chicken, white and dark, shredded
• 1/3 cup dry white wine
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper, plus more to taste

Method

1. Melt the butter in a large pot over medium heat. Add the onion and celery and cook for 5 minutes until softened.
2. Add the diced tomatoes with their juices, chicken broth, ketchup, vinegar, brown sugar, Worcestershire sauce, hot sauce, marjoram and bay leaf and stir together.
3. Add the potatoes and bring to a boil, then reduce to a simmer and cook for 12-15 minutes until the potatoes are nearly tender.
4. Stir in the corn, butter beans, shredded chicken and white wine. Simmer for a further 10-12 minutes until the beans are tender and the stew has thickened slightly.
5. Remove the bay leaf, season with salt and pepper, and serve hot.

Prep: 15 min · Cook: PT0S · Total: 1 h

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data