Low Country Brunswick Stew
This stew is usually made with chicken or rabbit. The cooking times are the same whether you use fresh or thawed frozen vegetables.
Serves: 6Hands-on: 20 minutesTotal: 2 hours 45 minutesDifficulty: Medium
- 2 slices bacon, diced
- 3 Tbsp. all-purpose flour
- 1 tsp. salt
- ½ tsp. ground black pepper
- ⅛ tsp. ground cayenne pepper
- 1 whole chicken (4 lbs.), cut into serving pieces
- 3 small yellow onions, peeled and thinly sliced
- 1½ cups boiling water
- 4 medium tomatoes, diced
- 1 large red bell pepper, seeded and diced
- ½ tsp. dried thyme
- 2 cups frozen lima beans
- 2 cups frozen corn kernels
- 2 Tbsp. chopped parsley
- 1 Tbsp. Worcestershire sauce
- Add the bacon to a large Dutch oven set over medium-high heat to render the fat. Remove the bacon and set aside.
- Put the flour, salt, black pepper, and cayenne pepper in a gallon-size food-storage bag; add the chicken pieces, close the bag, and shake to coat the pieces with the seasoned flour. Add the chicken to the pan and brown in the rendered fat. Add the onion, cover, and steam until the onions are transparent, about 5 minutes.
- Add the water, tomatoes, red pepper, and thyme to the pot. Reduce heat to low, cover and cook for 2 hours or until the meat is cooked through and tender. Add the remaining ingredients along with the reserved bacon; cover and simmer for 25 minutes, or until the vegetables are tender.