Cut chicken in pieces. In a large pot, add bouillon cubes or stock, then fill with water until chicken is covered. Stew until meat can be easily removed from bone. Remove chicken, bone, skin and dice.
Strain broth and return to pot. Sauté onions in 2 tablespoons of butter or margarine. Place all ingredients in broth and simmer on low heat until potatoes are tender.
Brunswick Stew benefits from long, slow cooking. The flavor improves if the stew is refrigerated overnight and reheated the next day.Adapted from The Williamsburg Cookbook