Brunswick Stew Recipe
Brunswick Stew has a bit of mystery surrounding its origins. While both Brunswick County, Virginia, and Brunswick, Georgia, claim to be the birthplace of this delicious dish, it is generally agreed that it dates back to the 19th century.
Equipment
- Large pot or Dutch oven
- Wooden spoon or spatula
- Measuring cups and spoons
- Cutting board and knife
Ingredients
- 1 lb boneless, skinless chicken thighs (or substitute with chicken breasts)
- 1 lb pulled pork (cooked and shredded)
- 4 slices of bacon, chopped
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 (15 oz) can diced tomatoes
- 1 (15 oz) can tomato sauce
- 1 cup chicken broth
- 1 (10 oz) package frozen corn kernels
- 1 (10 oz) package frozen lima beans
- 1 (10 oz) package frozen okra (optional)
- 2 tbsp Worcestershire sauce
- 1 tbsp hot sauce (optional, for added heat)
- 2 tbsp apple cider vinegar
- 1 tbsp brown sugar
- Salt and pepper to taste
Instructions
- Cook the bacon and chicken:In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon from the pot, leaving the grease behind.
- Add the chicken thighs to the pot and cook for 8-10 minutes until browned and cooked through. Remove the chicken and set it aside to cool before shredding it.
- Sauté the vegetables:In the same pot, add the diced onion and garlic. Sauté until the onion becomes translucent, about 3-5 minutes.
- Build the stew base:Once the onions are soft, stir in the diced tomatoes, tomato sauce, and chicken broth. Bring the mixture to a gentle simmer over medium heat.
- Add the meats:Shred the cooked chicken and add it to the pot, along with the pulled pork. Stir to combine everything.
- Incorporate the vegetables:Add the frozen corn, lima beans, and okra to the stew. Stir well to mix the vegetables evenly throughout.
- Season the stew:Stir in Worcestershire sauce, apple cider vinegar, brown sugar, and hot sauce (if using). Season with salt and pepper to taste. Bring the stew to a boil, then reduce the heat to low.
- Simmer:Cover the pot and let the stew simmer for about 45 minutes, stirring occasionally. This allows the flavors to meld together beautifully.
- Final touches:Before serving, check the seasoning and adjust if necessary. If the stew is too thick, you can add a bit more chicken broth. If it’s too thin, let it simmer uncovered for a few extra minutes to reduce.
- Serve and enjoy:Ladle the Brunswick Stew into bowls, and sprinkle the crispy bacon on top for added flavor. Serve hot with cornbread or crackers.