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Chicken Brunswick Stew
Poultry Classics
Prep time:
20 minutesCook time :
48-55 minutes“Grandma taught us that this tasty stew, a blend of a variety of meats and vegetables, first became popular in Brunswick County, Virginia, more than 175 years ago.”
Ingredients
Serves 6
- 2 tablespoons olive oil
- 21/2-3 pound chicken parts, such as breasts, thighs and drumsticks
- 1 cup chopped onion (about 1 large)
- 1 cup chopped celery (about 2 stalks)
- 2 cups scrubbed, cubed potatoes (about 2 medium)
- 8 ounces chopped ham (about 1 cup)
- 1 cup chicken broth
- 1 can (15-ounce) diced tomatoes
- 1 can (11-ounce) whole kernel corn, drained
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 bay leaf
- 1 package (9-ounce) frozen lima beans
- 1/2 teaspoon hot pepper sauce
Directions
1
Heat the oil in a 4-quart Dutch oven over medium-high heat. Add half of the chicken. Cook, turning once, until the chicken is lightly browned, about 5 minutes. Transfer the chicken to a plate. Repeat with the remaining chicken.
2
Add the onion and celery to the pot. Cook, stirring occasionally, until tender, 3–5 minutes. Return the chicken to the pot.
3
Add the potatoes, ham, broth, tomatoes, corn, salt, black pepper and bay leaf. Bring to a boil. Cover and reduce heat to low. Cook until the chicken is cooked through, about 30 minutes.
4
Add the beans. Cook until the beans are crisp-tender, 5–10 minutes. Remove the bay leaf. Season with the hot pepper sauce.
Variations(0)
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Grandma's Secret Tip
Grandma's Secret Tip
Bay leaves can also be used in marinades for fish, poultry or beef to add extra flavor.
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