Brunswick Stew

Name: Brunswick Stew
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 6 servings
Cuisine: American
Ingredients: 6 bone-in, skin-on chicken thighs; 2 tbsp vegetable oil; 2 yellow onion, diced; 4 garlic cloves, minced; 2 cans crushed tomatoes; 4 cups low-sodium chicken broth; 6 tbsp smoky barbecue sauce; 2 tsp Worcestershire sauce; 2 cups frozen corn kernels; 2 cups frozen lima beans (or butter beans); 1 tsp smoked paprika; 2 tsp brown sugar; 1 tsp salt; 1/2 tsp black pepper; 2 tsp apple cider vinegar

A hearty Southern stew of pulled chicken, corn, lima beans, and tomatoes simmered in a smoky, slightly tangy barbecue-flavored broth. Thick, filling, and deeply satisfying.

75 minMediumServes 6410 cal/serving

AmericanSoupStovetopStandardHigh FiberHigh ProteinDairy-FreeGluten-FreeLow-Sodium

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Ingredients

6 bone-in, skin-on chicken thighs
2 tbsp vegetable oil
2 yellow onion, diced
4 garlic cloves, minced
2 cans crushed tomatoes
4 cups low-sodium chicken broth
6 tbsp smoky barbecue sauce
2 tsp Worcestershire sauce
2 cups frozen corn kernels
2 cups frozen lima beans (or butter beans)
1 tsp smoked paprika
2 tsp brown sugar
1 tsp salt
1/2 tsp black pepper
2 tsp apple cider vinegar

Instructions

1

Season 6 bone-in, skin-on chicken thighs all over with 1 tsp salt, 1/2 tsp black pepper, and 1 tsp smoked paprika.
2

Heat 2 tbsp vegetable oil in a large Dutch oven or heavy pot over medium-high heat. Add chicken skin-side down and sear until golden brown, about 4-5 minutes per side. Remove chicken to a plate.
3

Reduce heat to medium. Add 2 diced yellow onion to the pot and cook until softened, about 5 minutes. Add 4 minced garlic cloves and cook 1 minute more.
4

Stir in 2 cans crushed tomatoes, 4 cups low-sodium chicken broth, 6 tbsp smoky barbecue sauce, 2 tsp Worcestershire sauce, 2 tsp brown sugar, and 2 tsp apple cider vinegar. Return the chicken to the pot, submerging it in the liquid.
5

Bring to a boil, then reduce heat to low. Cover and simmer for 30 minutes until the chicken is cooked through to an internal temperature of 165°F (74°C) and pulls apart easily.
6

Remove chicken from the pot. Remove and discard the skin and bones, then shred the meat. Return shredded chicken to the pot.
7

Stir in 2 cups frozen corn kernels and 2 cups frozen lima beans (or butter beans). Simmer uncovered for 10 minutes until beans and corn are tender and the stew has thickened. Adjust seasoning and serve.

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Questions

What internal temperature should Brunswick Stew reach?

For Brunswick Stew, the target internal temperature is 165 F (about 75 C), given in step 5. A probe thermometer removes the guesswork.

Can I skip the searing in Brunswick Stew?

Step 2 reads: "Add chicken skin-side down and sear until golden brown, about 4-5 minutes per side." You can, but you give up flavor. The browning in step 2 builds the savory base the rest of the dish is seasoned against. Give the pieces room so the pan stays hot.

Is there a substitute for Worcestershire sauce in Brunswick Stew?

The entry for Brunswick Stew calls for 2 tsp Worcestershire sauce. In its place: Soy sauce with a few drops of vinegar and a pinch of sugar.

Can I use chicken breasts instead of chicken thighs in Brunswick Stew?

You can, but it is the weaker choice here. Breasts dry out over a long cook, so add them for the last third of the time and pull them as soon as they reach 165 F. As written, the entry for Brunswick Stew uses 6 bone-in, skin-on chicken thighs.

Does Brunswick Stew contain fish?

Yes: 2 tsp Worcestershire sauce. The full allergen list for this entry is fish. Packaged ingredients vary by brand, so check labels if the allergy is serious.

Can I freeze Brunswick Stew?

Yes. Refrigerate Brunswick Stew for up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

Serve it with

Fried Okra side
Roasted Cauliflower and Apple Salad salad
Artichoke Bottoms with Peas side

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