Entree - Chicken brunswick stew recipe virginia

Author: Luis Herring  

Growing up in southwest Virginia, Brunswick stew was a classic southern staple in grandmas house. A hearty, Southern stew filled with seasoned pulled chicken potatoes, corn, lima beans and a sweet, spicy savory sauce that's lip-smacking good.

Classic Virginia Brunswick Stew

Classic Virginia Brunswick Stew
If you have ever lived in south or central Virginia, it is likely you have heard of Brunswick stew. This recipe is a classic, beloved pulled chicken stew dish.
Provided by: onetinyspark
Yields: 8 servings
Cuisine: American
Number of ingredients: 14
Ingredients:
  • 1.5 pounds boneless chicken breast or thighs (thighs are traditionally used)
  • 1.5 ounces fatback, cut into 4 long slabs
  • 4 cups cups of low sodium chicken stock (water is traditionally used)
  • 1 pound Yukon Gold potatoes, peeled and chopped
  • 1 yellow onion, chopped
  • 1 teaspoon freshly ground black pepper
  • 1/2 - 1 teaspoons cayenne pepper
  • 1/2 teaspoon kosher salt, or to taste
  • 3/4 - 1 tablespoons sugar
  • 14 ounces canned, crushed, no-salt-added tomatoes plus their juices
  • 14 ounces canned, drained butter beans (use fresh if in season)
  • 14 ounces canned, drained white shoe peg corn, drained (use fresh if in season)
  • 2 tablespoons unsalted butter, cut into small pieces
  • Smoked paprika to taste
How to cook:
  1. Place the chicken and fatback in a large stockpot or Dutch oven. Cover with the chicken stock and bring to a boil over high heat. Reduce the heat to medium and cook, uncovered, for about 1 hour. Discard the fatback, and help the chicken shred (it will happen easily) in the pot with two forks.
  2. Next, add in the potatoes, onions, black pepper, cayenne pepper, salt and sugar. Increase the heat and bring the mixture to a boil. Then, reduce the heat to medium and cook, uncovered, until the potatoes are soft – roughly 30 minutes or so.
  3. After, stir in the tomatoes, their juices and the butter beans. Cook for another 15-20 minutes and then stir in the corn and butter pieces. Let the stew cook on low, uncovered, for an hour longer so it becomes nice and thick.
  4. Serve the stew hot and if you can’t eat it all, store it in the freezer (after it cools) for another day!
Notes: My, 4 slices thick cut bacon 2 onions 4 c chicken broth 2 medium russet potatoes 2 T tomato paste 4 c cooked diced chicken 28 oz can diced tomatoes 4 c fresh or frozen corn kernels 2 c fresh or frozen lima beans 2 c fresh or frozen okra ( optional ) 1-2 T brown sugar 1 T distilled white vinegar 1 t Worcestershire sauce

Classic Virginia Brunswick Stew

Classic Virginia Brunswick Stew
Growing up in southwest Virginia, Brunswick stew was a classic southern staple in grandmas house. This dish that's full of corn, potatoes, beans will make for a hearty, deliciously satisfying meal. Serve warm in a bowl with a nice chuck of cornbread. The whole family will love it!
Provided by: G.Brock
Total time: 27701337 minutes
Cook time: 27701337 minutes
Prep time: 20 minutes
Yields: 6 servings
Cuisine: American
Number of ingredients: 14
Ingredients:
  • 1.5 pounds boneless chicken or pulled pork
  • 1.5 ounces fatback, cut into 4 long slabs
  • 4 cups cups of low sodium chicken stock (water is traditionally used)
  • 1 pound Yukon Gold potatoes, peeled and chopped
  • 1 yellow onion, chopped
  • 1 teaspoon freshly ground black pepper
  • 1/2 – 1 teaspoons cayenne pepper
  • 1/2 teaspoon kosher salt, or to taste
  • 3/4 – 1 tablespoons sugar
  • 14 ounces canned, crushed, no-salt-added tomatoes plus their juices
  • 14 ounces canned, drained butter beans (use fresh if in season)
  • 14 ounces canned, drained white shoe peg corn, drained (use fresh if in season)
  • 2 tablespoons unsalted butter, cut into small pieces
  • Smoked paprika to taste
How to cook:
  1. Place the chicken or pork and fatback in a large stockpot or Dutch oven. Cover with the chicken stock and bring to a boil over high heat. Reduce the heat to medium and cook, uncovered, for about 1 hour. Discard the fatback, and help the chicken shred (it will happen easily) in the pot with two forks.
  2. Next, add in the potatoes, onions, black pepper, cayenne pepper, salt and sugar. Increase the heat and bring the mixture to a boil. Then, reduce the heat to medium and cook, uncovered, until the potatoes are soft – roughly 30 minutes or so.
  3. After, stir in the tomatoes, their juices and the butter beans. Cook for another 15-20 minutes and then stir in the corn and butter pieces. Let the stew cook on low, uncovered, for an hour longer so it becomes nice and thick.
  4. Serve the stew hot and if you can’t eat it all, store it in the freezer (after it cools) for another day!
Notes: Brunswick Stew Virginia Style, Instructions. Add bacon to a big pot or Dutch oven, turn heat on and cook until it softens and renders. Add onion, then broth, tomatoes (undrained), potatoes, sugar and Lima beans. Bring to a …

Chicken Brunswick Stew

Chicken Brunswick Stew
A hearty, Southern stew filled with seasoned pulled chicken potatoes, corn, lima beans and a sweet, spicy savory sauce that's lip-smacking good.
Provided by: Lisa Lotts
Total time: 50 minutes
Cook time: 30 minutes
Prep time: 20 minutes
Yields: 6 servings
Cuisine: American,Southern
Number of ingredients: 20
Ingredients:
  • 1 yellow onion (chopped)
  • 2 stalks celery (chopped)
  • 3 medium carrots (peeled and chopped)
  • 2 cloves garlic (minced)
  • 1 teaspoon kosher salt
  • 1 tablespoon olive oil
  • 4 cups Shredded Cooked Chicken
  • 15 ounce can diced tomatoes in juice
  • 1 1/2 cups Jim Beam BBQ Sauce (or your favorite BBQ sauce)
  • 2 1/2 cups chicken broth (homemade or low-sodium canned)
  • scant 1/4 teaspoon cayenne pepper
  • 3 tablespoon apple cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoon molasses
  • 2 large Yukon Gold potatoes (diced into 1/2" cubes)
  • 1 cup frozen lima beans
  • 2 cups frozen corn
  • hot sauce (optional)
  • chopped parsley or chives (optional)
  • shredded cheddar cheese (optional)
Nutrition:
  • Calories: 453 kcal
  • Carbohydrate: 63 g
  • Protein: 31 g
  • Fat: 10 g
  • Saturated Fat: 2 g
  • Cholesterol: 70 mg
  • Sodium: 1400 mg
  • Fiber: 7 g
  • Sugar: 24 g
  • Serving Size: 1 serving
How to cook:
  1. Heat the olive oil over medium heat in a dutch oven. Add the carrots, onions and celery and sprinkle with kosher salt. Sweat the vegetables for 4-5 minutes until they start to soften and the onions and celery begin to look slightly translucent.
  2. Stir in the garlic and cook for one minute.
  3. Add the cooked shredded chicken, canned tomatoes, BBQ Sauce, chicken broth, apple cider vinegar, Worcestershire Sauce and molasses. Stir to combine and turn the heat up to high. When the mixture starts to boil, cover with the lid, reduce the heat and simmer for 10 minutes.
  4. Add the diced potatoes and simmer for an additional 10 minutes. Stir in the lima beans and corn and simmer for 10 more minutes. Taste for seasonings and adjust as necessary.
  5. Serve with hot sauce on the side and sprinkle each bowl with parsley, chives or cheddar cheese as desired.
Notes: Best Slow Cooker Crockpot Brunswick Stew with Potatoes, Now add all other remaining ingredients into your slow cooker. Stir and cook on low for 7-8 hours on low or 4 hours on high. Season with salt and …

Brunswick Chicken

A simplified version of a nineteenth-century stew that originated in Virginia and included squirrel. Today, diced cooked potatoes are sometimes added.
Provided by: Dorothy Sweet
Yields: 4 servings
Number of ingredients: 9
Ingredients:
  • 3 tablespoons vegetable oil
  • 1 3 1/2-pound fryer chicken, cut into 8 pieces
  • 1 medium onion, chopped
  • 1 green bell pepper, cut into 3/4-inch pieces
  • 3 large garlic cloves, chopped
  • 1 14 1/2-ounce can Italian-style stewed tomatoes
  • 1 11-ounce can whole kernel corn with juices
  • 1 10-ounce package frozen large lima beans
  • 1 1/2 teaspoons dried thyme
How to cook:
  1. Heat oil in heavy large skillet over high heat. Season chicken with salt and pepper. Add chicken to skillet and sauté until brown, turning occasionally, about 15 minutes. Transfer chicken to plate. Pour off all but 2 tablespoons fat from skillet. Add onion, bell pepper and garlic and sauté until tender, about 5 minutes. Return chicken to skillet. Add tomatoes, corn, lima beans and thyme. Bring mixture to simmer. Reduce heat to medium, cover and simmer until chicken is tender, about 30 minutes. Transfer chicken to platter; tent with foil to keep warm. Boil liquid until reduced to sauce consistency, stirring occasionally, about 8 minutes. Season sauce with salt and pepper. Spoon sauce over chicken.
Notes: Brunswick Stew : Taste of Southern, Instructions Rinse the fryer under cold running water. Place fryer in large stock pot and cover with water about 6 inches over chicken. Bring to a boil, reduce heat to medium and let …
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