Worlds Best Recipes: Chicken Brunswick Stew

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Sunday, September 8, 2013

Chicken Brunswick Stew

A twenty-five-gallon iron pot outside the coastal town of Brunswick, Georgia, bears a plaque declaring it to be the vessel in which this favorite southern food was first cooked in 1898. But there are people in Virginia who call this story B.S. claiming that Brunswick Stew was made in Virginia as early as 1730.

Chicken Brunswick Stew

Here you have a delicious recipe for Chicken Brunswick Stew.

Ingredients For Chicken Brunswick Stew

1. Four Pound Chicken Cut Into Serving Pieces.

2. Salt And Pepper To Taste.

3. Paprika.

4. Two Tablespoons Olive Oil.

5. Two Tablespoons Butter.

6. Two Cups Very Fine Chopped Sweet Red Or Purple Onion.

7. Two Cups Chopped Diced Fresh Tomatoes.

8. One Cup White Wine.

9. Two Cups Chicken Broth.

10. One Fourth Cup Fine Chopped Fresh Parsley.

11. One Teaspoon Hot Sauce.

12. One Tablespoon Worcestershire Sauce.

13. Two Cups Fresh Or Frozen Whole Kernel Corn.

14. One Cup Lima Beans Fresh Or Frozen.

15. One Cup Fine Diced Bell Pepper.

16. One Cup Fine Diced Celery.

17. One Tablespoon Minced Fresh Garlic.

18. Homemade Biscuits CLICK HERE FOR RECIPE

I love to put a split biscuit or two down on a plate and cover them with the hot Brunswick Stew. Oh man that's some good eating.

Instructions For Making Your Chicken Brunswick Stew

Rinse your cut up chicken pieces under cold running water. Then sprinkle them with salt, pepper, and paprika.

In a large deep skillet or sauce pan heat the olive oil and butter until hot.

Add the chicken pieces and fry until golden brown on all sides. Remove the chicken pieces with tongs and set aside.

Reduce the heat to low and add the onions, celery, bell pepper, and garlic to the skillet or sauce pan and cook until all the veggies are done and soft but not browned.

Raise the heat a bit and add the tomatoes and their juice, the wine, chicken stock, parsley, hot sauce, and Worcestershire Sauce. Stir and bring to a boil.

Now return the chicken pieces to the skillet or sauce pan and use the tongs to push the chicken down in the sauce. Cover, reduce the heat and let it simmer for 45 minutes.

Add the corn and lima beans. Partly cover and cook thirty minutes more.

In a small bowl mix the flour with a little water to make a paste. Gradually stir in about a 1/3 cup of hot broth from the hot pan of stew. Stir with a wire whisk until you have it as smooth as possible.

Cook for 10 - 12 minutes until thickened.

Check the seasoning by tasting your broth. Add salt and pepper if you need to.

I suggest serving your stew over hot biscuits for the best taste. This Chicken Brunswick Stew is one of the best you'll ever taste.

Ground Sea Salt

I now use ground sea salt for all my recipes because it just has so much better flavor than regular table salt.

Brunswick stew is a traditional dish, popular in the American South. The origin of the dish is uncertain. Two places compete for originating it, in addition to claims to a German origin.

Ingredients

Recipes for Brunswick stew vary greatly, but it is usually a tomato-based stew, containing various types of lima beans/butter beans, corn, okra, and other vegetables, and one or more types of meat. Most recipes claiming authenticity call for squirrel or rabbit meat, but chicken, pork, and beef are also common meats. Some versions have a distinctly smoky taste. Eastern North Carolina Brunswick Stew has potatoes, which thickens it considerably. Eastern Virginia Brunswick Stew tends to be thinner, with more tomato flavor and less smoky flavor.The stew essentially resembles a very thick vegetable soup with meat. The key distinguishing factor between soup and Brunswick stew is the consistency.

Brunswick stew must be thick; otherwise, it would be vegetable soup with meat added. Most variations have more meat and vegetables than liquid.The main differences between the Georgia and Virginia versions have been the types of meat used. The Virginia version tends to favor chicken as the primary meat, along with rabbit. The Georgia version tends to favor pork and beef, along with squirrel. As there is no "official" recipe for Brunswick stew, it is possible to find chicken, pork, beef, and other types of meat included in the same recipe.

North Carolina natives have been known for their unique concoction, similarly thick and tomato based, using chicken-breast chunks and pulled Eastern North Carolina–style barbecue (pork) as the meat.

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