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.