This Three-Hour Steaming Pot Of Brunswick Stew Lasts Seven Days
Lighten your dinner prep during the week by cooking up this tasty Brunswick stew over the weekend. That way, when your family's hunger calls after a long day, you're already covered. A traditional brunswick stew calls for rabbit, but we decided to use chicken instead (though rabbit would be delicious)…the result is a seriously yummy dish that we love just as much as leftovers as we do when we take that first spoonful. While it takes a few hours for all the flavors to blend together, it makes a big batch that'll keep you warm and full throughout the week – you'll love it!
2-3 hours to prepare, Serves 8PT2-3M
- 1 3-pound whole chicken, skin removed and cut into pieces
- 1 medium onion, chopped
- 2 12-ounce cans crushed tomatoes with juices
- 1 10-ounce bag frozen corn, thawed
- 1 10-ounce bag frozen lima beans, thawed
- 2 teaspoons fresh garlic, minced
- 1/2 cup ketchup
- 1 tablespoon Worcestershire sauce
- 6 cups chicken stock, divided
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 5 tablespoons olive oil
- 2 tablespoons butter
- Use the olive oil to brown the chicken in batches in a large Dutch oven. Deglaze the pot with 1 cup chicken broth.
- Sauté the onion until soft in a separate skillet. Pour the vegetables into the Dutch oven. Add the remaining ingredients to the pot, stir until well-combined.
- Bring to a boil, then cook on low for 1 1/2 to 2 hours, or until stew reaches desired consistency.
- Serve hot and enjoy!
Recipe adapted from Garden and Gun