Avivah Werner

Brunswick Stew – recipe

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Avivah

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Here’s the recipe for Brunswick stew for my readers who requested it!

This recipe comes from The Joy of Cooking.

Brunswick Stew (serves 8 – 10)

  • 5 pounds of chicken parts
  •  2 T. oil
  • 1 c. chopped onion
  • 1 c. chopped celery
  • 3 c. fresh or frozen lima/cooked white beans
  • 1.5 – 2 c. chopped tomatoes, canned or fresh
  • 1 c. barbeque sauce or unseasoned tomato sauce
  • 1 c. tomatoe puree
  • 1 c. chicken stock
  • 1 T. minced garlic or 2 t. garlic powder
  • salt and pepper to taste
  • 3 c. corn, fresh or frozen

Sprinkle salt and pepper on the chicken parts and saute the chicken in batches over a medium heat. Set aside.

Using the 2 T. of oil, saute the onions and celery until tender.  Add the chicken to the pot.  Add all remaining ingredients except for the corn, and bring to a boil over a high heat.  Reduce the heat to low and simmer until the chicken is almost tender, about 35 – 45 minutes.

Add the corn and simmer for another ten minutes.

This makes a nice large recipe and is frugal, filling and tasty!

Avivah

 

Comments

5 responses to “Brunswick Stew – recipe”

  1. Brindy Avatar
    Brindy

    Thank you!
    Do you think that it would work if I would use string beans, peas , or a different vegetable
    instead of the beans? Also, which chicken parts do you use?

    Reply
    1. Avivah Avatar
      Avivah

      I consider all written recipes as starting points for my adaptations, so I would say you can substitute any one ingredient for another!

      I used chicken wings but you can use whatever you have on hand – that’s the beauty of a recipe like this, it’s so flexible!

      Reply
  2. Kaila Avatar
    Kaila

    Thank you! I was actually looking to re purpose some dried out chicken, so this was great. I cooked everything besides the chicken, and then added the chicken for a few minutes so it would soak up the flavor.
    The question is- was I meant to use already cooked beans? because I needed to cook it for a long time to get soft, much more than the 45 minutes you estimated.

    Reply
    1. Avivah Avatar
      Avivah

      I’m sorry I wasn’t clear – I just edited the recipe so hopefully someone else won’t make the same mistake. 🙁 It must have really taken a long time for the beans to get soft!

      When using white beans, cooked them in advance and then add them in. If using limas that are fresh or frozen (not dried), they can be added without advance cooking. Dried limas would also have to be soaked and cooked in advance.

      Reply
      1. Kaila Avatar
        Kaila

        I cooked it for about 2.5 hours until the beans were soft , but luckily started early enough , so it was fine.
        It came out delicious, thanks!

        Reply

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