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Brunswick Stew

February 11, 2009
Brunswick Stew

Brunswick Stew

Okay, I’m pretty pleased with myself on this one.  I wanted to make Brunswick Stew like I like it- spicy, smoky and a little vineagary, not like the  bland recipes I keep finding in cookbooks.  I’m pretty sure I nailed by adding barbecue sauce, lots of pepper sauce and a ham hock for smokiness.  Typically I like my Brunswick Stew with pulled pork barbecue but I figured chicken is easier to come by, and healthier, so I added the ham hock to give it a smoky flavor.  It worked perfectly.  If you want it spicier, just add more hot sauce to  your bowl.  And don’t forget the cornbread…I was told it would have been so good with it.  Serves 6.


1 3 1/2 – 4 lb fryer chicken, cut into breasts, legs and wings.  Remove skin and fat from pieces

1-2 T vegetable oil

1 large yellow or Spanish onion, diced

1 smoked ham hock or 5 strips bacon, diced (optional- it’s for the all-important smokiness)

2 c chicken broth or stock

2 c water

1 14 oz can tomato sauce

1 14 oz can diced tomatoes

1/3 c barbecue sauce (I used a zesty kind)

1/3 c vinegar-based pepper sauce, like Texas Pete’s or Crystal

1 T Worcestershire sauce

1/2-1 T sugar

2 Yukon Gold potatoes, cut into 1/2″ dice

10 oz frozen lima beans

10 oz fresh or frozen corn kernels

2 c fresh or frozen okra, cut into 1/2″ slices

Salt and pepper to taste


Heat 1 T vegetable oil in a large Dutch oven over medium heat.  Saute onion with bacon or ham hock until onions are softened, about 5 minutes.  Remove onions and hock or bacon from pot.  Season both sides of chicken pieces with salt and pepper.  Put chicken in pan with drippings, or add an additional 1 T oil, if needed.  Brown each side for 5 minutes.  Add onions and hock or bacon back into pot, and add 2 c water and 2 c stock or broth.  Bring to a boil, cover, then reduce heat to simmer for 45 minutes.  After 45 minutes, skim fat from top of broth and discard.  Add tomato sauce and can of diced tomatoes to pot, along with barbecue sauce, hot pepper sauce, Worcestershire sauce, sugar and all of the vegetables.  Simmer, covered, for 20-30 minutes, or until the potatoes are tender.  Remove chicken and ham hock from the pot, and remove meat from bones.  Roughly chop meat and return to the pot.  Heat mixture through and serve.

One Comment leave one →
  1. Amy permalink
    February 11, 2009 7:08 pm

    Sounds really good. Pulled pork is SO easy to make. Place a boneless Boston butt on a large sheet of aluminum foil. Rub with whatever kind of seasoning you like. Wrap it up and put it in a baking dish. Cook in a 250º oven for ten hours (check after eight). Let cool a bit and shred. Save any pan juices to toss with pork.

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