Easy Brunswick Stew Recipe Southern Living Recipes Recipe For Chicken

ONE-HOUR BRUNSWICK STEW

One-Hour Brunswick Stew image

A weeknight take on a fall classic.

Provided by Southern Living Test Kitchen

Time 1h

Number Of Ingredients 18

Ingredients

2 tablespoons olive oil, divided
2 pounds bone-in, skinless chicken thighs
10 ounces smoked chicken sausage, chopped
12 ounces Yukon Gold potatoes, cut into 1-inch cubes (about 2 large potatoes)
2 cups chopped yellow onion (from 1 large onion)
1 cup chopped celery (from 3 celery stalks)
1 cup chopped carrots (from 3 large carrots)
6 large garlic cloves, crushed
2 tablespoons tomato paste
4 cups chicken stock
¼ cup apple cider vinegar
2 tablespoons Dijon mustard
2 tablespoons chopped fresh thyme
1 tablespoon kosher salt
1 teaspoon black pepper
1 (28-oz.) can diced tomatoes
3 cups diagonally sliced fresh okra (about 9 oz.)
3 cups frozen lima beans (about 14 oz.)

Steps:

Heat 1 tablespoon of the oil in a large Dutch oven over medium-high. Add chicken, meaty side down, and cook 7 minutes. Turn over, and cook 1 minute. Transfer to a plate.
Heat remaining 1 tablespoon oil in Dutch oven. Add smoked sausage. Cook, stirring often, until browned, about 6 minutes. Add potatoes, onion, celery, carrots, and garlic. Cook over medium-high, stirring occasionally, until vegetables soften, 5 minutes. Add tomato paste; cook, stirring often, 1 minute. Stir in stock, vinegar, Dijon, thyme, salt, pepper, and tomatoes. Bring to a boil.
Return chicken to Dutch oven. Reduce heat to medium, and simmer 10 minutes. Remove chicken; let stand 10 minutes. Stir okra and beans into Dutch oven, and cook until tender, about 20 minutes. Remove from heat. Shred chicken, discarding bones, and stir into stew.

QUICK, EASY, DELICIOUS, BRUNSWICK STEW

Quick, Easy, Delicious, Brunswick Stew image

I originally saw the basic recipe in a Southern Living Magazine Cookbook and added my own ingredients to fine tune the flavors. It is really as close as you can get to the real thing. This is a hearty meal in itself or serve with cornbread and a salad and everyone will think you have been cooking for hours. You wont be disappointed.

Provided by HappyTune

Categories Stew

Time 35m

Yield 8-10 serving(s)

Number Of Ingredients 13

Ingredients

3 cups chicken stock or 3 cups chicken broth
2 -3 cups shredded cooked chicken
1 (24 ounce) container shredded barbecued pork
1 (16 ounce) package frozen vegetable gumbo
1 (10 ounce) package frozen baby lima beans
1 (10 ounce) package frozen whole kernel corn
1/2 cup ketchup
3 -4 tablespoons apple cider vinegar
4 tablespoons Worcestershire sauce
5 -6 tablespoons of texas pete's hot sauce
1/2 teaspoon salt
1 tablespoon black pepper
4 -5 roma tomatoes (peeled and chopped)

Steps:

Boil chicken in chicken stock, cool then shred.
Bring all ingredients to a boil in Dutch oven over medium-high heat, stirring often.
Cover, reduce heat to low and simmer, stirring occasionally, 25 minutes or until thoroughly heated.

INSTANT POT® BRUNSWICK STEW

Instant Pot® Brunswick Stew image

Brunswick stew is an Eastern NC favorite, made simple in the Instant Pot®!

Provided by Ross Iversen McLeod

Categories Soups, Stews and Chili Recipes Stews Chicken

Time 1h5m

Yield 6

Number Of Ingredients 16

Ingredients

2 (14.5 ounce) cans whole peeled tomatoes
2 russet potatoes, peeled and diced, or more to taste
2 cups chicken broth
1 cup diced onion
¼ cup Worcestershire sauce
¼ cup apple cider vinegar
3 tablespoons ketchup
½ teaspoon red pepper flakes, or to taste
2 (6 ounce) bone-in chicken breast halves
¼ teaspoon seasoned salt, or to taste
1 dash ground thyme
ground black pepper to taste
1 (10 ounce) package frozen corn
1 (10 ounce) package frozen baby lima beans
1 (10 ounce) package frozen sliced okra
¾ cup shredded cooked pork, or to taste

Steps:

Combine tomatoes, potatoes, chicken broth, onion, Worcestershire sauce, vinegar, ketchup, and red pepper flakes in the pot of a multi-functional pressure cooker (such as Instant Pot®). Lay chicken breasts on top; add seasoned salt, thyme, and black pepper. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.
Remove chicken from pot and set on a plate to cool. Place corn, lima beans, and okra into the pot and stir to combine.
Remove skin from chicken, shred the meat off the bones, and return to the pot. Add pork. Seal cooker; select low pressure and cook until vegetables are heated through, about 15 minutes. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.

Nutrition Facts : Calories 312.2 calories, Carbohydrate 44.8 g, Cholesterol 48.9 mg, Fat 4.7 g, Fiber 7.3 g, Protein 24 g, SaturatedFat 1.2 g, Sodium 941.5 mg, Sugar 10.6 g