"New" Brunswick Stew

READY IN: 1hr 30mins




  • Preheat oven to 450°.
  • Place a heavy-bottomed sauce pot or a Dutch oven over med-high heat with a drizzle of oil.
  • Add the bacon to the pan and cook until crispy and golden brown, 3-4 minutes.
  • While the bacon is cooking, season the chicken with salt and pepper.
  • Combine the flour and poultry seasoning and sprinkle it over the meat, tossing it lightly to coat.
  • Remove the crisp bacon from the pan and reserve it on a paper towel-lined plate.
  • In two batches, cook the seasoned chicken in the same pan, adding 1 tablespoon oil to the pot, with each batch.
  • Cook until golden brown, 5-6 minutes.
  • Remove the browned chicken from the pot and reserve it on a paper towel-lined plate.
  • Add the remaining tablespoon of oil to the pot and toss in the onions, celery, bell pepper, garlic, and bay leaf.
  • Season the veggies with salt and pepper and cook until tender, 8-10 minutes.
  • While the veggies are cooking, combine the biscuit mix, milk, 2 tablespoons of the chives, the smoked paprika, and reserved crisped bacon in a medium mixing bowl.
  • Drop 8 biscuits onto a nonstick or lightly greased baking sheet and bake until light golden brown, about 10 minutes.
  • When the biscuits are done, remove them from the oven and allow them to cool on the baking sheet.
  • Once the veggies are softened, add the hot sauce, chicken stock, stewed tomatoes, and Worcestershire sauce to the pot and bring up to a bubble.
  • Add the reserved chicken, the butter beans, and corn to the pot, and simmer until the chicken is cooked through and the stew is slightly thickened, 5-8 minutes; discard bay leaf.
  • Serve the stew topped with the remaining chives and with the sliced scallions, and pass the biscuits.