BRUNSWICK STEW CHICKEN RECIPES

Steps:

• Halve and thinly slice 1 large yellow onion (about 2 cups). Finely dice 2 medium carrots and 2 celery stalks (about 1 cup each). Mince 3 garlic cloves. Cut 12 ounces baby potatoes into 1-inch-thick rounds.
• Heat a large pot or Dutch oven over medium-high heat. Add 2 tablespoons olive oil and 2 tablespoons unsalted butter and heat until the butter is melted. Add the onion, carrots, celery, potatoes, and garlic. Cook until the onions begin to soften and garlic is fragrant, about 5 minutes.
• Add 2 teaspoons dried thyme, 2 teaspoons mustard powder, 2 teaspoons kosher salt, and 1 teaspoon black pepper. Cook until fragrant, about 1 minute. Add 1 (about 14-ounce) can diced tomatoes and their juices and cook until bubbly and fragrant, about 2 minutes more.
• Add 1 (32-ounce) carton low-sodium chicken broth and bring to boil. Reduce the heat to low and simmer until the potatoes begin to soften, 15 minutes. Add 2 tablespoons Worcestershire sauce, 1 tablespoon packed brown sugar, 2 cups shredded, cooked chicken, 2 cups pulled pork, 1 cup frozen lima beans, and 1 cup frozen corn kernels. Increase the heat to medium and bring to a simmer. Simmer uncovered until it starts to thicken, about 20 minutes more.
• Add 3/4 cup Carolina-style barbecue sauce. Simmer until the vegetables are softened and the soup is thickened, about 15 minutes. Taste and season with more kosher salt or barbecue sauce as needed. Serve with a side of cornbread, coleslaw, or salad desired.

Steps:

• Place meat in large heavy pot. Season with salt and pepper. Add onions and cover with water. Simmer until meat falls from the bones (several hours). Allow meat to cool, shred then return to pot with stock. Add next 8 indredients to pot and simmer for one hour. Stir occasionally to keep from sticking to bottom of the pot. Be careful that you don't scorch the bottom. Add next 6 indredients. Cook slowly (simmer on low) until stew becomes thick.
• This stew is great served with cornbread or barbeque and seafood.