Brunswick Stew

iamwinfred

This hearty Brunswick Stew is packed with tender chicken, smoky flavors, and vegetables that simmer together into pure comfort. A Southern classic that's budget-friendly, freezer-friendly, and perfect for feeding a crowd with minimal effort.

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Prep Time 20

Cook Time 1 15

Total Time 1 35

Course Soup

Cuisine American

Servings servings

Calories 385 kcal

Equipment

Large Dutch oven or heavy-bottomed pot at least 6 quarts
Wooden spoon
Sharp knife and cutting board
Measuring cups and spoons
Immersion blender optional, for texture adjustment

Ingredients

2 pounds boneless, skinless chicken thighs about 900g
2 tablespoons olive oil 30ml
1 large onion about 1.5 cups or 200g, diced
3 cloves garlic minced
1 can (28 oz) crushed tomatoes 794g
3 cups chicken broth 720ml
1 cup BBQ sauce 240ml
2 tablespoons Worcestershire sauce 30ml
2 tablespoons apple cider vinegar 30ml
2 tablespoons brown sugar 25g
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper optional, adjust to taste
2 bay leaves
2 cups frozen lima beans 300g
2 cups frozen corn kernels 300g
salt and black pepper to taste

Instructions

Dice onion into 1/2-inch pieces, mince garlic, and pat chicken thighs dry with paper towels. Season chicken generously with salt and pepper on both sides.
Heat olive oil in Dutch oven over medium-high heat. Add chicken thighs in a single layer and cook 4-5 minutes per side until golden brown. Transfer to a plate and set aside.
Reduce heat to medium, add diced onion to the pot and cook 5-6 minutes until softened. Add garlic and cook 1 minute, scraping up browned bits from the bottom.
Add crushed tomatoes, chicken broth, BBQ sauce, Worcestershire sauce, apple cider vinegar, brown sugar, smoked paprika, cayenne pepper, and bay leaves. Stir well to combine.
Return browned chicken to the pot, submerging in liquid. Bring to a boil, then reduce heat to low, cover with lid slightly ajar, and simmer 45 minutes, stirring occasionally.
Remove chicken from pot and shred with two forks into bite-sized pieces. Return shredded chicken to pot along with frozen lima beans and corn, stirring to combine.
Continue simmering uncovered 20-25 minutes until vegetables are tender and stew has thickened. Remove bay leaves, taste and adjust seasoning with salt, pepper, or additional BBQ sauce as needed.

Notes

Use chicken thighs instead of breasts - they stay moist and tender during the long simmer time.
Don't skip browning the chicken, as this step adds essential depth and complexity to the flavor.
For a thicker consistency, use an immersion blender to partially blend the stew, or simmer longer uncovered.
The stew tastes even better after resting 15-20 minutes or as leftovers the next day.
Every BBQ sauce is different - adjust sweetness and tanginess to your preference by tasting near the end.
Store leftovers in an airtight container for up to 4 days in the refrigerator or freeze for up to 3 months.
Reheat gently on the stovetop over medium-low heat. Add a splash of broth if it has thickened too much.
For a slow cooker version: brown chicken and sauté aromatics first, then transfer everything to the slow cooker for 6-8 hours on low, adding vegetables during the last hour.
Make it spicier by doubling the cayenne and adding diced jalapeños with the onions.
Serve with cornbread, over mashed potatoes, or topped with shredded cheddar cheese and green onions.

Nutrition

Serving: 1BowlCalories: 385kcalCarbohydrates: 38gProtein: 32gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 95mgSodium: 890mgPotassium: 750mgFiber: 7gSugar: 16gVitamin A: 15IUVitamin C: 25mgCalcium: 8mgIron: 20mg

Keyword brunswick stew, chicken stew, comfort food, one pot meal, southern stew