Old Southern Brunswick Stew
A Southern dish, Brunswick Stew was traditionally made with local game. Don’t remove the cloves—some families consider it good luck to find a clove in their bowl.
Serves: 8Hands-on: 10 minutesTotal: 55 minutesDifficulty: Easy
- 1 chicken (5 lbs.), cut into serving pieces
- 1⁄3 cup rice flour
- 2 Tbsp. butter
- 1 cup water
- 2 cups chopped tomatoes
- 1 medium onion, peeled and chopped
- 2 large potatoes, peeled and diced
- 1 cup lima beans
- 1 cup corn kernels
- 4 whole cloves
- 1 Tbsp. Worcestershire sauce
- 1⁄4 tsp. salt
- 1⁄8 tsp. freshly ground black pepper
- Dredge the chicken in the rice flour. In a large soup pot, brown chicken in butter, add water, cover, and simmer over low heat for 20 minutes. Remove chicken from the pot; when cool enough to handle, take the meat from the bones. Discard the bones.
- While the chicken is cooling, stir the tomatoes and vegetables, cloves, and Worcestershire sauce into the pot and cook until tender, another 20 minutes.
- Return the chicken meat to the pot and simmer for another 5 minutes. Season with salt and pepper.