Brunswick Chicken Stew
Warm, hearty, and brimming with rustic Southern flavors, Brunswick Chicken Stew is the ultimate comfort food for any season. This one-pot classic features tender, shredded bone-in chicken simmered with earthy russet potatoes, sweet corn, and creamy lima beans in a rich broth infused with savory smoked paprika, Worcestershire sauce, and a splash of apple cider vinegar for a tangy twist. Slow-cooked to perfection, the stew's base of diced tomatoes and tomato paste creates a luscious, velvety texture that clings to every bite. Ready in just under two hours, this wholesome dish is ideal for feeding a crowd or enjoying as leftovers. Serve it piping hot with crusty bread or buttery cornbread for a satisfying meal that’s as nourishing as it is flavorful. Perfect for weeknight dinners or cozy gatherings, this Brunswick Chicken Stew is sure to become a family favorite!
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Recipe Information
Ingredients
- 2 pounds bone-in, skin-on chicken thighs
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 large russet potatoes, peeled and diced
- 14.5 ounces canned diced tomatoes
- 2 tablespoons canned tomato paste
- 1.5 cups frozen corn kernels
- 1 cup canned lima beans, drained and rinsed
- 6 cups chicken broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon apple cider vinegar
- 2 teaspoons smoked paprika
- 1 teaspoon ground black pepper
- 1.5 teaspoons kosher salt
- 2 leaves bay leaves
- 2 tablespoons vegetable oil
Instructions
Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Season the chicken thighs with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper, then add them to the pot skin-side down. Sear for 4-5 minutes per side until golden brown. Remove the chicken and set aside.
In the same pot, add the diced onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for an additional 1 minute.
Add the diced potatoes, diced tomatoes with their juices, tomato paste, smoked paprika, and bay leaves. Stir well to combine.
Return the chicken thighs to the pot, along with the chicken broth, Worcestershire sauce, and apple cider vinegar. Bring to a boil, then reduce the heat to low and simmer, partially covered, for 45 minutes.
Remove the chicken thighs from the pot and transfer to a cutting board. Let cool slightly, then remove the skin and bones. Shred the chicken meat and return it to the pot.
Add the frozen corn and lima beans to the stew, and simmer for another 20 minutes until the potatoes are tender and the stew has thickened.
Taste and adjust salt and pepper as needed. Remove the bay leaves before serving.
Ladle the stew into bowls and serve hot, optionally with crusty bread or cornbread on the side.
Nutrition Facts
Calories |
3584 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 200.6 g | 257% | |
| Saturated Fat | 52.0 g | 260% | |
| Polyunsaturated Fat | 20.3 g | ||
| Cholesterol | 743 mg | 248% | |
| Sodium | 6038 mg | 263% | |
| Total Carbohydrate | 240.8 g | 88% | |
| Dietary Fiber | 39.1 g | 140% | |
| Total Sugars | 50.5 g | ||
| Protein | 223.1 g | 446% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 576 mg | 44% | |
| Iron | 28.3 mg | 157% | |
| Potassium | 8758 mg | 186% | |
*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.
