Bruns Wick Stew Chicken
Discover the comforting warmth of Bruns Wick Stew Chicken, a hearty Southern classic packed with smoky, savory flavors and wholesome ingredients. This rich stew starts with tender, bone-in chicken thighs browned in rendered bacon fat for irresistible depth. A medley of finely chopped onions, garlic, and vibrant diced tomatoes creates a flavorful broth, complemented by smoky paprika, tangy apple cider vinegar, and a touch of cayenne heat. Bursting with sweet corn and creamy baby lima beans, this one-pot wonder is perfect for cozy family dinners or gatherings. Garnish with crispy bacon and fresh parsley for a beautiful finish, and serve with a splash of hot sauce if you're feeling bold. With every bite, this soul-warming stew delivers mouthwatering layers of flavor sure to please any crowd.
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 2 pounds bone-in, skinless chicken thighs
- 4 slices smoked bacon, diced
- 1 large yellow onion, finely chopped
- 4 units garlic cloves, minced
- 4 cups chicken broth
- 2 cups canned diced tomatoes (with juice)
- 1 cup frozen corn kernels
- 1 cup frozen baby lima beans
- 0.5 cup ketchup
- 3 tablespoons apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 2 teaspoons smoked paprika
- 0.25 teaspoon cayenne pepper
- 1.5 teaspoons kosher salt
- 1 teaspoon black pepper
- hot sauce (optional, for garnish)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
In a large Dutch oven or heavy-bottomed pot, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
Season the chicken thighs with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Increase the heat to medium-high and sear the chicken in the bacon fat until browned on both sides, about 4-5 minutes per side. Remove the chicken and set aside.
Reduce the heat to medium and add the chopped onion to the pot. Sauté for 5-6 minutes until softened and translucent. Add the minced garlic and cook for an additional 1 minute until fragrant.
Pour in the chicken broth, scraping the bottom of the pot to deglaze and release any browned bits. Add the diced tomatoes (with their juice), ketchup, apple cider vinegar, Worcestershire sauce, smoked paprika, cayenne pepper, and the remaining salt and pepper. Stir well to combine.
Return the chicken thighs to the pot, along with any juices that have accumulated. Bring the mixture to a simmer, reduce the heat to low, cover, and cook for 40 minutes.
After 40 minutes, remove the chicken thighs from the pot and shred the meat using two forks, discarding the bones. Return the shredded chicken to the pot.
Stir in the frozen corn and lima beans. Increase the heat slightly and simmer uncovered for 20-25 minutes, allowing the stew to thicken and the flavors to meld together.
Taste the stew and adjust the seasoning, adding more salt, pepper, or a splash of hot sauce if desired.
Serve hot, garnished with the reserved crispy bacon and chopped parsley. Offer hot sauce on the side for those who want an extra kick.
Nutrition Facts
Calories |
487 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.1 g | 27% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 174 mg | 58% | |
| Sodium | 1043 mg | 45% | |
| Total Carbohydrate | 25.3 g | 9% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 9.5 g | ||
| Protein | 48.6 g | 97% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 71 mg | 5% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 1028 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
