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A plate of braised chicken drumsticks served with vegetables like corn, tomatoes, and lima beans in a savory sauce, with a fork on the side and a bottle of hot sauce in the background.
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Brunswick Stew

A classic Southern stew that has a little something for everyone to enjoy!
Prep Time20 minutes
Cook Time1 hour 15 minutes
Course: Main Course
Cuisine: American
Keyword: Barbecue, Chicken, Pork, Stew
Servings: 8
Author: Nicole

Equipment

Ingredients

  • 5 pounds bone-in, skin-on chicken parts, patted dry
  • 1 tablespoon vegetable oil
  • 2 medium yellow onions diced
  • 2 medium celery stalks diced
  • 14 ounces (14 ounce) bag frozen lima beans, thawed
  • 2 cups Hickory Smoked Pulled Pork
  • 1 (14.5) ounce can petite diced tomatoes
  • 1 (14.5) ounce crushed tomatoes
  • 1 cup Western Carolina Barbecue Sauce
  • 1 cup chicken stock
  • 1 tablespoon minced garlic
  • 2 bay leaves
  • 2 cups corn kernels fresh or frozen
  • kosher salt and freshly ground black pepper to taste
  • ¼ teaspoon Worcestershire sauce
  • ¼ teaspoon cayenne pepper optional
  • Tabasco sauce to taste
  • 2 tablespoons chopped fresh flat-leaf parsley

Instructions

  • In a large, heavy-bottomed Dutch oven, heat the oil over medium-high heat. Season the chicken parts with salt and pepper. Add the chicken pieces in small batches and brown on all sides, remove them to a plate as they are done.
  • Reduce the heat to medium and add the onions and celery. Sauté until the vegetables are just tender, about 5-7 minutes. Return the chicken to the pan and add the lima beans, pork, tomatoes, barbecue sauce, chicken stock, garlic and bay leaves. Bring the stew to a boil over high heat. Reduce the heat to low, cover the pan, and simmer gently until the chicken is nearly tender, about 35-45 minutes. Stir in the corn and simmer, uncovered, for 10 minutes. Skim any fat from the gravy. Add the Worcestershire, cayenne pepper, and season to taste with salt, black pepper and Tabasco. Sprinkle with the parsley. Enjoy!

Notes

  • Stew can be made one day in advance; cover and refrigerate.
  • To reheat on the stovetop, bring to room temperature (about 30 minutes). Reheat in the oven at 350℉ for 15-20 minutes or in a slow-cooker set on low for 1 ½ hours

Nutrition

Calories: 601kcal | Carbohydrates: 26g | Protein: 48g | Fat: 34g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 162mg | Sodium: 392mg | Potassium: 866mg | Fiber: 5g | Sugar: 6g | Vitamin A: 567IU | Vitamin C: 13mg | Calcium: 63mg | Iron: 4mg
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