Brunswick Stew Recipe
Course: Main courseCuisine: United State6
people30
minutes40
minutesIngredients
2 lb boneless, skinless chicken thighs (or 3–4 bone-in thighs) — trimmed
8 oz smoked ham or diced smoked pork (or 1½ cups diced ham)
2 tbsp vegetable oil (or other neutral oil)
1 large yellow onion — diced (about 1½ cups)
2 cloves garlic — minced
2 cups peeled, diced potatoes (about 2 medium)
2 cups corn kernels (fresh or frozen)
1½ cups lima beans (frozen or canned and drained)
1 (14.5 oz) can diced tomatoes (with juices)
1 (15 oz) can tomato sauce (or crushed tomatoes)
4 cups low-sodium chicken stock (or more as needed)
2 tbsp Worcestershire sauce
1 tbsp apple cider vinegar
2 tbsp brown sugar (packed)
1 tsp smoked paprika
½ tsp cayenne pepper (optional — to taste)
2 bay leaves
1 tsp dried thyme (or 1 tbsp fresh)
1–1½ tsp kosher salt (adjust to taste)
½ tsp black pepper (or to taste)
2 tbsp butter (optional, for finish)
Fresh chopped parsley for garnish (optional)
Directions
Prepare meat & veg. Pat chicken dry and season lightly with salt and pepper. Dice smoked ham. Peel and dice potatoes; chop onion and mince garlic.
Brown the meat. Heat oil in a large Dutch oven over medium-high heat. Add chicken thighs and brown 3–4 minutes per side (they don’t need to cook through). Transfer to a plate. Add diced ham and cook 2 minutes until edges color. Remove a portion of ham to use as garnish if desired.
Sauté aromatics. Reduce heat to medium. Add onion to the pot and cook 4–5 minutes until soft and translucent. Add garlic and cook 30 seconds until fragrant.
Build the stew. Return chicken and any juices to the pot. Add potatoes, diced tomatoes (with juices), tomato sauce, chicken stock, Worcestershire sauce, apple cider vinegar, brown sugar, smoked paprika, cayenne (if using), bay leaves, and thyme. Stir to combine.
Simmer low and slow. Bring to a gentle boil, then reduce heat to low. Cover partially and simmer for 1 hour 15 minutes, stirring occasionally, until potatoes are tender and flavors meld.
Shred chicken & adjust texture. Remove chicken pieces to a cutting board. Shred meat, discarding bones (if any), then return shredded chicken to the pot. If you prefer a thicker stew, scoop 2 cups of solids and mash them in a bowl or use an immersion blender to pulse a cup of the stew — then stir back in.
Add beans & corn. Stir in lima beans and corn. Simmer uncovered for another 30–40 minutes until stew has thickened and everything is heated through. Taste and adjust seasoning (salt, pepper, sugar, or vinegar) as needed.
Finish & serve. Remove bay leaves. Stir in butter for gloss and richness (optional). Ladle into bowls and garnish with reserved ham and chopped parsley.
Storage: Refrigerate leftovers in a sealed container up to 3–4 days. Freeze up to 3 months. Reheat gently on the stove, adding a splash of stock or water if too thick.