14 October 2010

Brunswick Stew

It's been a busy few weeks. I hope to share some details with you soon, but I'm low on time and feel awful for not blogging in a week. It's not the best post, but it was tasty, hopefully it'll hold you over for a few more days!!!

This recipe was made purely because there was a request of lima beans in our household. I didn’t want just plain old lima beans as a side dish. I was cold from being inside with the air conditioning, and since soup is a favorite of ours, and I don’t make enough of it, it seemed like the perfect time.

Typically made using rabbit, I was all out. As usual. A common substitute would be using a whole chicken, which I did. This was a very tasty dish. The chicken, floured and fried, and then dropped into the stew was perfect. It was easy and made excellent leftovers. As with most my meals, serve with a delicious hunk of crusty bread.

Brunswick Stew
Printable Recipe
By Gourmet, Epicurious
  • 1 (3lb) chicken, cut through bones into 2-inch sections
  • 1 cup all-purpose flour
  • 1 tsp cayenne
  • 1/4 cup vegetable oil, divided
  • 1 medium onion, chopped
  • 1 medium green bell pepper, chopped
  • 2 garlic cloves, finely chopped
  • 1 Turkish or 1/2 California bay leaf
  • 1 3/4 cups reduced-sodium chicken broth
  • 1 (28-ounce) can whole tomatoes in juice, drained, reserving juice, and chopped
  • 1 (10-ounce) package frozen corn
  • 1 (10-ounce) package frozen lima beans
  • Salt & Pepper
  1. Pat chicken dry and sprinkle evenly with 1 tsp salt and 1/2 tsp black pepper.
  2. Whisk together flour and cayenne in a shallow bowl, then dredge chicken in flour, shaking off excess.
  3. Heat 2 tbsp oil in a wide 6- to 7-quart heavy pot over medium heat until it shimmers.
  4. Brown half of chicken, turning once, about 10 minutes total. Transfer to a plate. Add 1 tbsp oil to pot and brown remaining chicken; transfer to plate.
  5. Add remaining tsbp oil to pot along with onion, bell pepper, garlic, 3/4 tsp salt, and 1/2 tsp pepper and cook, stirring and scraping up brown bits, until vegetables are softened, about 8 minutes.
  6. Add bay leaf, broth, tomatoes with juice, and chicken with any meat juices from plate and bring to a simmer. Simmer, covered, 50 minutes.
  7. Stir in corn and lima beans, then simmer, uncovered, until stew is slightly thickened and vegetables are tender, 15 to 20 minutes. Season with salt and pepper. Discard bay leaf.


  1. I'm a purist when it comes to brunswick stew: boil chicken in water and broth for 2 hours. Add veggies, simmer for another 3 or 4 hours. Cool. Eat Tomorrow.

    However - this looks great and is a quicker take on an otherwise extremely laborious endeavor, and a great way to build more flavor in the stew. Thanks for sharing!!

  2. Thank you very much! I honestly had never really heard about it, never mind know how it is traditionally made or whatnot. But whatever the version I made is called, it was pretty darn good!

    Thanks for checking out my blog!