Lighter Brunswick Stew
This version is a hodge-podge of recipes I found. Think of it as more of a guideline than a recipe.
1 rotisserie chicken, skinned, boned, meat shredded, and set aside
1 Vidalia onion, coarsely chopped
3 cloves garlic, chopped
2 cups frozen lima beans
2 cups fresh corn kernels or frozen baby white corn kernels
2-3 cups chicken stock (low sodium)
2 Tbsp. Worcestershire sauce
1 15-oz. can diced tomatoes
1 bottle Bone Suckin’ brand barbecue sauce
1 Tbsp. chipotle powder
2 Tbsp. bacon fat
1 lb. fingerling potatoes, cut into pieces, optional
In large Dutch oven, sauté Vidalia onion in bacon fat until softened. Add chicken stock, chicken, Worcestershire sauce, chipotle powder, canned tomatoes, barbecue sauce, and potatoes to pot and bring to simmer. Cook for about half an hour, stirring often. Add lima beans and corn, then simmer another half hour. Depending on how thick you want it, you can add more broth or water or not. Some like it like a soup, some like a stew.
Serve with cornbread and/or cole slaw.
Joy of Cooking Brunswick Stew
This recipe is from a very, very old edition of the “Joy of Cooking” cookbook.
Serves eight.
1 5-lb. chicken, disjointed for cooking
1/4 cup shortening
1/2 cup chopped onions
1 1/2 to 2 cups skinned, seeded, and quartered tomatoes
3 cups fresh lima beans
1 cup boiling water
A few grains cayenne
2 cloves
3 cups corn, cut from the cob
2 tsp. Worcestershire sauce
1 cup toasted breadcrumbs
Sauté chicken slowly in shortening until it is light brown. Remove from pan and set aside. Brown chopped onions in the fat in the pan.
To a large stewing pan with the chicken and the onions, add tomatoes, lima beans, boiling water, cayenne, and cloves. Simmer, covered, until the chicken is nearly tender, and add corn. Continue to simmer, covered, until tender. Season to taste. Add Worcestershire sauce and then stir in toasted breadcrumbs.