Simple Recipes for Every Day
Brunswick Stew
- Serves: 6
- Prep Time: 10 min
- Cook Time: 1 hr 30 min
Ingredients
- 2 tablespoon extra-virgin olive oil
- 1 large yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 (14.5 ounce) can fire roasted tomatoes, diced
- 1 ½ pounds russet potatoes, peeled and diced
- 4 cups chicken stock
- ¾ cups barbecue sauce, preferably Carolina Style (vinegar based)
- 2 tablespoons Worcestershire sauce
- 1 tablespoon brown sugar, (optional)
- ¼ teaspoon cayenne pepper
- 1 teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- 1 bay leaf
- 2 pounds boneless, skinless chicken thighs
- 1 ½ cups frozen corn
- 1 ½ cups frozen lima beans
- Cornbread or biscuits, for serving
Ingredients
- 2 tablespoon extra-virgin olive oil
- 1 large yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 (14.5 ounce) can fire roasted tomatoes, diced
- 1 ½ pounds russet potatoes, peeled and diced
- 4 cups chicken stock
- ¾ cups barbecue sauce, preferably Carolina Style (vinegar based)
- 2 tablespoons Worcestershire sauce
- 1 tablespoon brown sugar, (optional)
- ¼ teaspoon cayenne pepper
- 1 teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- 1 bay leaf
- 2 pounds boneless, skinless chicken thighs
- 1 ½ cups frozen corn
- 1 ½ cups frozen lima beans
- Cornbread or biscuits, for serving
Method
Heat the olive oil in a large pot over medium heat. Once the oil is glistening, add the onions and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook, stirring often, until fragrant, about 1 minute more.
Add the tomatoes, potatoes, chicken stock, bbq sauce, Worcestershire sauce, brown sugar, cayenne pepper, salt, pepper, bay leaf, and chicken thighs. Increase the heat to high and bring to a boil, then reduce the heat to medium-low. Simmer, uncovered, until the chicken is cooked through, potatoes are very soft, and soup has slightly thickened, about 1 hour.
Remove chicken from the pot and transfer to a cutting board.
Using the back of a wooden spoon, smash the potatoes against the side of the pot and stir to incorporate.
Using two forks, shred the chicken and return to the pot along with the corn and lima beans. Return the soup to a simmer over medium heat and cook, stirring often, until the lima beans are tender and the soup is thickened further by the smashed potatoes , about another 10 minutes.
Season to taste with more salt and pepper and serve with cornbread or biscuits on the side. Store refrigerated in an airtight container for up to 4 days or in the freezer for up to 4 months.