BRUNSWICK STEW RECIPE CHICKEN RECIPES

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BRUNSWICK STEW RECIPE (WITH PORK AND CHICKEN) | KITCHN



Brunswick Stew Recipe (with Pork and Chicken) | Kitchn image

This flavor-packed stew gets its kick from a mustard-based sauce.

Provided by Renae Wilson

Categories     Main dish    Soup    Dinner    Stew

Total Time 5700S

Prep Time 900S

Cook Time 4800S

Yield 10

Number Of Ingredients 20

1 large yellow onion
2 medium carrots
2 stalks celery
3 cloves garlic
12 ounces baby potatoes
2 tablespoons olive oil
2 tablespoons unsalted butter
2 teaspoons dried thyme
2 teaspoons mustard powder
2 teaspoons kosher salt, plus more as needed
1 teaspoon freshly ground black pepper
1 (about 14-ounce) can diced tomatoes
1 (32-ounce) carton low-sodium chicken broth (4 cups)
2 tablespoons Worcestershire sauce
1 tablespoon packed light or dark brown sugar
2 cups shredded, cooked chicken
2 cups pulled pork
1 cup frozen lima beans
1 cup frozen corn kernels
3/4 cup Carolina-style mustard-based barbecue sauce (see Recipe Notes), plus more as needed

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.

Nutrition Facts : SaturatedFatContent 3.8 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 29.1 g, SugarContent 11.8 g, ServingSize Serves 10, ProteinContent 17.6 g, FatContent 11.7 g, Calories 288 cal, SodiumContent 717.4 mg, FiberContent 3.8 g, CholesterolContent 0 mg

BRUNSWICK STEW RECIPE - FOOD NETWORK



Brunswick Stew Recipe - Food Network image

Provided by Food Network

Total Time 2 hours 40 minutes

Prep Time 15 minutes

Cook Time 2 hours 25 minutes

Yield 20 plus servings

Number Of Ingredients 17

1/2 pound salted butter
3 cups (2 large) finely diced sweet onions
2 tablespoons minced garlic
1 teaspoon cayenne pepper
1 tablespoon freshly ground black pepper
1 tablespoon salt
1/4 cup Worcestershire sauce
1/2 cup vinegar bbq sauce (recommended: Sapp Southern Soul Barbeque North Carolina)
1/2 cup brown sweet bbq sauce (recommended: Sapp Southern Soul Barbeque Georgia)
1 pound smoked pulled pork
1/2 pound smoked pulled chicken
1/2 pound smoked pulled turkey
1 pound smoked chopped beef brisket
1 (number 10) can crushed tomatoes
1 quart drained yellow corn kernels
1 quart drained baby lima beans
1 quart or more quality chicken stock or broth

Steps:

  • Melt the butter in a large saucepan over medium heat. Add the diced onions and the garlic and saute until the onions are translucent, about 15 minutes. Stir in the cayenne pepper, black pepper, salt and Worcestershire sauce. Simmer for 5 minutes then add 1/2 cup of vinegar sauce and 1/2 cup of bbq sauce. Stir in the pulled pork, chicken, turkey, and brisket. Add the crushed tomatoes and all of the vegetables. Stir in the chicken stock and let simmer for a couple hours over medium heat. Transfer the stew to a serving bowl and serve with warm buttermilk cornbread, if desired.

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Brunswick stew dates back to the 1860s, when it was served as a complete meal. We now use it as an accompaniment to barbecues. It is delicious picnic fare when served with country ribs, coleslaw or potato salad. When I make this stew, I double the recipe and freeze small portions so we can enjoy it at several meals. —Alyce Ray, Forest Park, Georgia
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