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 8
- 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