The Art Of Chicken Brunswick Stew: A Hearty Comfort Classic

Chicken Brunswick stew is a Southern dish that features beans, vegetables, and meat in a tomato base. It is a hearty, savoury, sweet and spicy blend of meats, veggies and spices. The traditional recipe is simmered all day and uses everything from pork and beef to rabbit and squirrel. This chicken Brunswick stew is much less intimidating and can be made in about an hour.

Choosing your ingredients

Brunswick stew is a Southern dish that features beans, vegetables, and meat in a tomato base. The traditional recipe simmered all day and used meats such as pork, beef, rabbit, and squirrel. Today, chicken is most commonly used, though some still throw in beef or pork for flavor and fat.

For this recipe, you will need the following ingredients:

• Chicken – you can use leftover shredded chicken, rotisserie chicken, or cook chicken breasts or thighs specifically for the stew. Aim for around 4 cups of cooked, shredded chicken.
• Vegetables – onions, garlic, carrots, celery, and red-skinned potatoes are commonly used. Fresh or frozen corn and lima beans are also added.
• Tomatoes – canned diced tomatoes are often used, but you can also use fresh plum tomatoes or tomato paste.
• Broth – chicken broth or chicken stock is typically used, but vegetable broth can also work.
• Seasonings – olive oil, salt, pepper, bay leaf, dried parsley, Worcestershire sauce, brown sugar, vinegar, and cayenne pepper are commonly used to add flavor to the stew.
• Other meats – while chicken is the focus of this recipe, some recipes include bacon, pulled pork, or smoked meats for additional flavor.

Keep in mind that Brunswick stew is a flexible dish, and you can adjust the ingredients to suit your personal preferences. For example, you can leave out the okra or lima beans if you don't care for them, or add BBQ sauce for a smokier flavor.

Cooking the chicken

There are several ways to cook the chicken for your Brunswick stew. The most important thing is that the meat is cooked until it is soft and shreddable. You can either cook the chicken before or after adding it to the stew.

If you want to cook the chicken before adding it to the stew, you can place the chicken in a pot with enough water to cover it and bring it to a boil. Cook the chicken for approximately 45 minutes, or until the meat falls off the bone. Drain the stock and reserve 2 cups of it. Then, remove the skin and bones and chop the meat.

Alternatively, you can add raw chicken breasts to your slow cooker or Instant Pot with the rest of the ingredients and cook on high for 4 hours or low for 7-8 hours. You can also add raw chicken directly to your stew and cook it in the broth with the vegetables. Add the chicken when you add the vegetables and broth, bring the mixture to a boil, and then reduce the heat to a simmer. Cover and cook the chicken for about 20 minutes, or until it is fully cooked. Once the chicken is cooked, remove it from the pot, shred it, and then return it to the pot.

Another option is to use a store-bought rotisserie chicken to save time. Remove the meat from the chicken and chop it, then add it to your stew.

Preparing the vegetables

Chop 1-2 medium-sized yellow onions. You can also use Vidalia onions for a slightly sweeter taste.

Peel and chop 2-4 medium-sized carrots.

Chop 2 stalks of celery.

Peel and chop 2-4 medium-sized potatoes. You can use russet potatoes or Yukon Gold potatoes. Leave the skin on the potatoes if you prefer.

Chop 2-3 medium-sized tomatoes. You can also use canned diced tomatoes or tomato paste.

Rinse and drain 1-2 cups of frozen corn kernels and 1-2 cups of frozen lima beans.

Peel and mince 2 cloves of garlic.

Adding the stock and other ingredients

Now, it's time to add the stock and other ingredients.

For this recipe, you will need 3 cups of chicken stock. If you don't have any chicken stock on hand, you can easily make your own by placing the chicken in a large pot and covering it with water. Bring this to a boil and cook the chicken until the meat falls off the bone (approximately 45 minutes). Drain the stock and set it aside for later.

In a large Dutch oven or soup pot, heat some olive oil over medium-high heat. You can also use butter or bacon grease for a more authentic Southern flavour. Add your chopped onions and season with salt and pepper. Cook until the onions are soft, translucent, and starting to brown at the edges. This should take around 12 to 15 minutes.

Next, add your garlic and cook for another minute. You can also add some celery at this stage if you like. Now, it's time to add your potatoes. Dice your potatoes into 1/2-inch cubes or 2-inch pieces and add them to the pot. Give everything a good stir.

At this point, you can also add some tomato paste and stir it in. This will give your stew a rich, concentrated tomato flavour. If you don't have any tomato paste, you can use canned diced tomatoes or crushed tomatoes instead. Fresh tomatoes can also be used, but they may need to be blanched and peeled first to avoid the skins floating in your stew.

Pour in your chicken stock and bring the mixture to a boil. Then, reduce the heat to a simmer and cover the pot. Allow this to cook for about 15 minutes, or until the potatoes are tender.

Now, it's time to add the rest of your ingredients. Add your shredded or chopped cooked chicken, along with your diced tomatoes, corn, lima beans, and any other vegetables you like. You can also add some barbecue sauce, brown sugar, vinegar, or Worcestershire sauce to taste. If you want a smoky flavour, try adding some smoked paprika or barbecue rub.

Stir everything together and simmer the stew for another 15 to 30 minutes, uncovered. Taste your stew and adjust the seasoning as needed. If it becomes too thick, add a little more stock or water.

Your Brunswick stew is now ready to serve! Ladle it into bowls and enjoy the hearty, comforting flavours of this Southern classic.

Serving suggestions

Brunswick stew is a hearty and delicious meal, and there are plenty of sides to accompany it.

For a classic Southern experience, serve it with cornbread or biscuits. You could also add pickles, coleslaw, or a salad on the side.

If you want to get creative, try serving Brunswick stew with fried okra, hushpuppies, or sautéed spinach.

For a more substantial meal, use the stew to stuff potato skins, or serve it over eggs, rice, or pasta.

Frequently asked questions