Brunswick Stew
Hearty Southern chicken stew with tomatoes, corn, and lima beans.
Equipment
- heavy pot
- Whisk
- Knife
- Wooden spoon
Ingredients
- 1 whole chicken
- Salt
- Black pepper
- 1 cup flour
- 1 teaspoon cayenne pepper
- 4 tablespoons vegetable oil
- 1 yellow onion
- 1 bay leaf
- 2 cups chicken broth
- 1 can chopped tomatoes
- 1 package frozen corn
- 1 package frozen lima beans
Instructions
- Pat the chicken pieces dry with paper towels.
- Season the chicken with salt and black pepper.
- Whisk together the flour and cayenne pepper in a shallow bowl.
- Dredge the chicken pieces in the flour mixture.
- Heat 2 tablespoons vegetable oil in a heavy pot over medium heat.
- Brown half of the chicken pieces for about 10 minutes.
- Transfer to a plate.
- Repeat with the remaining chicken and oil.
- Add the onion to the pot and cook until softened.
- Add the bay leaf, chicken broth, tomatoes, and browned chicken pieces.
- Bring to a simmer and cover.
- Cook for 50 minutes.
- Add the corn and lima beans.
- Simmer uncovered for 15 to 20 minutes until slightly thickened.
- Season to taste and remove the bay leaf before serving.
Notes & Wine Advice
Notes
Slow simmering helps develop deeper Southern flavor while keeping the chicken tender and juicy.Serve Tip
Serve this Brunswick stew with cornbread, biscuits, crusty bread, or coleslaw for a comforting meal.Variations
Add smoked sausage, pulled pork, potatoes, jalapeños, extra cayenne pepper, or barbecue sauce for extra smoky richness.Wine Advice
A fruity Zinfandel pairs beautifully with the smoky Southern flavors of this stew.Nutrition values
Calories: 520 kcal | Carbohydrates: 28 g | Protein: 42 g | Fat: 24 g | Saturated Fat: 6 g | Sodium: 760 mg | Sugar: 7 g