Brunswick Stew
Serves 6 To 8 (Main-Course Servings)Roy Blount, Jr. got it right when he said, “Brunswick Stew is what happens when small mammals carrying ears of corn fall into barbecue pits.”
Ingredients
- 1 3-pound whole chicken, cut into 8 or 10 pieces
- Kosher salt to taste
- Freshly ground black pepper to taste
- 1 cup all-purpose flour
- 1 teaspoon cayenne pepper
- 4 tablespoons vegetable oil
- 1 medium yellow onion chopped
- 1 bay leaf
- 2 cups chicken broth
- 1 28- ounce can chopped tomatoes
- 1 10- ounce package frozen corn
- 1 10- ounce package frozen lima bean
Instructions
- Use paper towels or a clean kitchen towel to pat the chicken dry all over.
- Sprinkle the chicken pieces evenly with salt and pepper.
- Whisk together the flour and cayenne in a shallow bowl, then dredge the chicken pieces through the seasoned flour, shaking off any excess.
- Heat 2 tablespoons oil in a wide 6- to 7-quart heavy pot over medium heat until it shimmers.
- Brown half of the chicken pieces, turning once, about 10 minutes total.
- Transfer to a plate.
- Add 1 tablespoon oil to the pot and brown the remaining chicken pieces; transfer to a plate.
- Add remaining tablespoon oil to the pot along with the onion; season to taste with salt and pepper and cook, stirring and scraping up brown bits, until the onion is softened, about 8 minutes.
- Add the bay leaf, broth, tomatoes, and the chicken pieces with any meat juices from the plate and bring to a simmer.
- Simmer, covered, 50 minutes.
- Stir in the corn and lima beans, then simmer, uncovered, until the stew is slightly thickened and the vegetables are tender, 15 to 20 minutes.
- Season with salt and pepper.
- Discard the bay leaf.
Notes / Tips / Wine Advice:
Serve warm in bowls with cornbread on the side if you like.