Brunswick Chicken Stew

Brunswick stew is better if made a day ahead and allowed to stand in refrigerator overnight in order for flavors to blend. Serve with a salad and hot bread with butter. Named for Brunswick County, Virginia, was originally made with squirrel and without vegetables, cooked slowly for hours and thickened with stale bread.

Ready In:
1hr 40mins
Serves:
Units:

ingredients

directions

  • Rinse chicken pieces; drain well.
  • Heat butter in a 4 quart cast-iron kettle or Dutch oven.
  • Saute sliced onion in butter until golden.
  • Add tomatoes, water, thyme, basil, cayenne and salt. Stir to combine well; add chicken pieces.
  • Bring to boiling, reduce heat and simmer, covered for 30 minutes.
  • Scrub and quarter potatoes; add to kettle after chicken has cooked 30 minutes.
  • If using fresh lima beans, add along with potatoes.
  • Cook 20 minutes longer.
  • Add fresh or f rozen corn and lima beans, if using frozen.
  • Cook 5 to 10 minutes or until potatoes are tender.
  • Push chicken and vegetables to one side of kettle. Stir bread into broth in kettle until it has disintegrated and broth is thickened.
  • Stir chicken, vegetables and broth together.
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RECIPE MADE WITH LOVE BY

@Tonkcats
Contributor
@Tonkcats
Contributor
"Brunswick stew is better if made a day ahead and allowed to stand in refrigerator overnight in order for flavors to blend. Serve with a salad and hot bread with butter. Named for Brunswick County, Virginia, was originally made with squirrel and without vegetables, cooked slowly for hours and thickened with stale bread."
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  1. Wendy Hamlett
    Simple & tasty.
    Reply
  2. Tonkcats
    Brunswick stew is better if made a day ahead and allowed to stand in refrigerator overnight in order for flavors to blend. Serve with a salad and hot bread with butter. Named for Brunswick County, Virginia, was originally made with squirrel and without vegetables, cooked slowly for hours and thickened with stale bread.
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