Kentucky Burgoo
By Kris WidicanPublished on November 6, 2011
Time
3 hours
Yield
Serves 6 to 8
Ingredients
4 bone-in, skin-on chicken thighs (about 2 pounds)6 lamb shoulder chops (6 to 8 ounces each), about ½ inch thick (see note)½ teaspoon table salt 1¼ teaspoons pepper, divided1 tablespoon vegetable oil 2 onions, chopped2 garlic cloves, minced2 tablespoons all-purpose flour 6 cups low-sodium chicken broth 1 (14.5-ounce) can diced tomatoes ¼ cup Worcestershire sauce 2 Yukon Gold potatoes, peeled and cut into ½-inch chunks1 ½ cups frozen corn 1 ½ cups baby lima beans ¼ cup lemon juice
Before You Begin
If you can’t find the lamb shoulder chops, substitute 1½ pounds of lamb stew meat or beef chuck stew meat.
Instructions
- Pat 4 chicken thighs and 6 lamb shoulder chops dry with paper towels and sprinkle with ½ teaspoon salt and ½ teaspoon pepper. Heat 1 tablespoon oil in Dutch oven over medium-high heat until just smoking. Brown chicken, about 5 minutes per side; transfer to plate. Pour off fat from pan and reserve. (You should have about 3 tablespoons fat; if you have less, supplement with vegetable oil.) Add 1 tablespoon reserved fat to Dutch oven and heat until just smoking. Brown half of chops, about 5 minutes per side; transfer to plate. Repeat with additional 1 tablespoon fat and remaining chops.
- Add remaining fat and 2 chopped onions to now-empty pot and cook until softened, about 5 minutes. Add 2 minced garlic cloves and 2 tablespoons all-purpose flour and cook until fragrant, about 1 minute. Stir in 6 cups chicken broth, 1 can diced tomatoes, and ¼ cup Worcestershire sauce, scraping up any browned bits with wooden spoon. Return chicken and lamb to pot and bring to boil.
- Reduce heat to medium-low and simmer, covered, until chicken is tender, about 30 minutes. Transfer chicken to plate. When cool enough to handle, pull chicken into bite-sized pieces and reserve in refrigerator; discard bones and skin. Continue to simmer stew until lamb is tender, about 40 minutes longer. Transfer lamb to plate. When cool enough to handle, pull lamb into bite-sized pieces and reserve in refrigerator; discard bones.
- Add 2 Yukon Gold potatoes, peeled and cut into ½-inch chunks, to pot and simmer until tender, about 15 minutes. Add 1½ cups frozen corn, 1½ cups baby lima beans, reserved chicken, and reserved lamb and simmer until heated through, about 5 minutes. Stir in ¼ cup fresh lemon juice and remaining ¾ teaspoon pepper. Season with salt to taste. Skim fat, if necessary. Serve.
Time
3 hoursYield
Serves 6 to 8Ingredients
4 bone-in, skin-on chicken thighs (about 2 pounds)
6 lamb shoulder chops (6 to 8 ounces each), about ½ inch thick (see note)
½ teaspoon table salt
1¼ teaspoons pepper, divided
1 tablespoon vegetable oil
2 onions, chopped
2 garlic cloves, minced
2 tablespoons all-purpose flour
6 cups low-sodium chicken broth
1 (14.5-ounce) can diced tomatoes
¼ cup Worcestershire sauce
2 Yukon Gold potatoes, peeled and cut into ½-inch chunks
1 ½ cups frozen corn
1 ½ cups baby lima beans
¼ cup lemon juice
Test Kitchen Techniques
Ingredients
4 bone-in, skin-on chicken thighs (about 2 pounds)
6 lamb shoulder chops (6 to 8 ounces each), about ½ inch thick (see note)
½ teaspoon table salt
1¼ teaspoons pepper, divided
1 tablespoon vegetable oil
2 onions, chopped
2 garlic cloves, minced
2 tablespoons all-purpose flour
6 cups low-sodium chicken broth
1 (14.5-ounce) can diced tomatoes
¼ cup Worcestershire sauce
2 Yukon Gold potatoes, peeled and cut into ½-inch chunks
1 ½ cups frozen corn
1 ½ cups baby lima beans
¼ cup lemon juice
Test Kitchen Techniques
Ingredients
4 bone-in, skin-on chicken thighs (about 2 pounds)
6 lamb shoulder chops (6 to 8 ounces each), about ½ inch thick (see note)
½ teaspoon table salt
1¼ teaspoons pepper, divided
1 tablespoon vegetable oil
2 onions, chopped
2 garlic cloves, minced
2 tablespoons all-purpose flour
6 cups low-sodium chicken broth
1 (14.5-ounce) can diced tomatoes
¼ cup Worcestershire sauce
2 Yukon Gold potatoes, peeled and cut into ½-inch chunks
1 ½ cups frozen corn
1 ½ cups baby lima beans
¼ cup lemon juice
Test Kitchen Techniques
Why This Recipe Works
We wanted to uncover the secrets of this rich and meaty regional stew—traditionally cooked in a cauldron over an open flame with a long list of ingredients. We found that authentic Kentucky Burgoo recipes contained mutton, or mature lamb, but most supermarkets didn’t carry it. Instead, we used lamb shoulder chops, which became tender when stewed. The bones in the chops also added flavor and body. Tasters preferred chicken thigh meat to breasts, which dried out and got lost in the busy stew. For the vegetables, the ease of using canned tomatoes, frozen corn, and frozen lima beans made up for having to chop the onions, garlic, and potatoes by hand. Worcestershire sauce gave much needed richness to the stew, and a bit of black pepper added at the end of cooking restored a pleasant, spicy heat to our Kentucky Burgoo.
Before You Begin
If you can’t find the lamb shoulder chops, substitute 1½ pounds of lamb stew meat or beef chuck stew meat.
Instructions
- Pat 4 chicken thighs and 6 lamb shoulder chops dry with paper towels and sprinkle with ½ teaspoon salt and ½ teaspoon pepper. Heat 1 tablespoon oil in Dutch oven over medium-high heat until just smoking. Brown chicken, about 5 minutes per side; transfer to plate. Pour off fat from pan and reserve. (You should have about 3 tablespoons fat; if you have less, supplement with vegetable oil.) Add 1 tablespoon reserved fat to Dutch oven and heat until just smoking. Brown half of chops, about 5 minutes per side; transfer to plate. Repeat with additional 1 tablespoon fat and remaining chops.
- Add remaining fat and 2 chopped onions to now-empty pot and cook until softened, about 5 minutes. Add 2 minced garlic cloves and 2 tablespoons all-purpose flour and cook until fragrant, about 1 minute. Stir in 6 cups chicken broth, 1 can diced tomatoes, and ¼ cup Worcestershire sauce, scraping up any browned bits with wooden spoon. Return chicken and lamb to pot and bring to boil.
- Reduce heat to medium-low and simmer, covered, until chicken is tender, about 30 minutes. Transfer chicken to plate. When cool enough to handle, pull chicken into bite-sized pieces and reserve in refrigerator; discard bones and skin. Continue to simmer stew until lamb is tender, about 40 minutes longer. Transfer lamb to plate. When cool enough to handle, pull lamb into bite-sized pieces and reserve in refrigerator; discard bones.
- Add 2 Yukon Gold potatoes, peeled and cut into ½-inch chunks, to pot and simmer until tender, about 15 minutes. Add 1½ cups frozen corn, 1½ cups baby lima beans, reserved chicken, and reserved lamb and simmer until heated through, about 5 minutes. Stir in ¼ cup fresh lemon juice and remaining ¾ teaspoon pepper. Season with salt to taste. Skim fat, if necessary. Serve.
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