Brunswick Stew
By Morgan BollingPublished on March 1, 2016
Time
1½ hours
Yield
Serves 4 to 6
Ingredients
1 tablespoon vegetable oil 1 onion, chopped fine ¾ cup ketchup 4 cups water, divided2 pounds boneless, skinless chicken thighs, trimmed1 pound russet potatoes, peeled and cut into ½-inch chunks8 ounces kielbasa sausage, sliced ¼ inch thick6–8 tablespoons cider vinegar 2 tablespoons Worcestershire sauce, divided1 tablespoon yellow mustard 1 teaspoon garlic powder 1 teaspoon table salt 1 teaspoon pepper ¼ teaspoon red pepper flakes 1 cup canned crushed tomatoes ½ cup frozen lima beans ½ cup frozen corn
Instructions
- Heat 1 tablespoon vegetable oil in Dutch oven over medium-high heat until shimmering. Add 1 finely chopped onion and cook until softened, 3 to 5 minutes. Add ¾ cup ketchup and ¼ cup water and cook, stirring frequently, until fond begins to form on bottom of pot and mixture has thickened, about 6 minutes.
- Add 2 pounds chicken thighs, trimmed; 1 pound russet potatoes, peeled and cut into ½-inch chunks; 8 ounces kielbasa sausage, sliced ¼-inch thick; 6 tablespoons cider vinegar; 1½ tablespoons Worcestershire sauce; 1 tablespoon yellow mustard; 1 teaspoon garlic powder; 1 teaspoon table salt; 1 teaspoon pepper; ¼ teaspoon pepper flakes; and remaining 3¾ cups water and bring to boil. Reduce heat to low, cover, and simmer until potatoes are tender, 30 to 35 minutes, stirring frequently.
- Transfer chicken to plate and let cool for 5 minutes, then shred into bite-size pieces with 2 forks. While chicken cools, stir 1 cup canned crushed tomatoes, ½ cup frozen lima beans, and ½ cup frozen corn into stew and continue to simmer, uncovered, for 15 minutes. Stir in shredded chicken and remaining 1½ teaspoons Worcestershire sauce and cook until warmed through, about 2 minutes. Season with salt, pepper, and remaining cider vinegar (up to 2 tablespoons) to taste. Serve.
Time
1½ hoursYield
Serves 4 to 6Ingredients
1 tablespoon vegetable oil
1 onion, chopped fine
¾ cup ketchup
4 cups water, divided
2 pounds boneless, skinless chicken thighs, trimmed
1 pound russet potatoes, peeled and cut into ½-inch chunks
8 ounces kielbasa sausage, sliced ¼ inch thick
6–8 tablespoons cider vinegar
2 tablespoons Worcestershire sauce, divided
1 tablespoon yellow mustard
1 teaspoon garlic powder
1 teaspoon table salt
1 teaspoon pepper
¼ teaspoon red pepper flakes
1 cup canned crushed tomatoes
½ cup frozen lima beans
½ cup frozen corn
Test Kitchen Techniques
Ingredients
1 tablespoon vegetable oil
1 onion, chopped fine
¾ cup ketchup
4 cups water, divided
2 pounds boneless, skinless chicken thighs, trimmed
1 pound russet potatoes, peeled and cut into ½-inch chunks
8 ounces kielbasa sausage, sliced ¼ inch thick
6–8 tablespoons cider vinegar
2 tablespoons Worcestershire sauce, divided
1 tablespoon yellow mustard
1 teaspoon garlic powder
1 teaspoon table salt
1 teaspoon pepper
¼ teaspoon red pepper flakes
1 cup canned crushed tomatoes
½ cup frozen lima beans
½ cup frozen corn
Test Kitchen Techniques
Ingredients
1 tablespoon vegetable oil
1 onion, chopped fine
¾ cup ketchup
4 cups water, divided
2 pounds boneless, skinless chicken thighs, trimmed
1 pound russet potatoes, peeled and cut into ½-inch chunks
8 ounces kielbasa sausage, sliced ¼ inch thick
6–8 tablespoons cider vinegar
2 tablespoons Worcestershire sauce, divided
1 tablespoon yellow mustard
1 teaspoon garlic powder
1 teaspoon table salt
1 teaspoon pepper
¼ teaspoon red pepper flakes
1 cup canned crushed tomatoes
½ cup frozen lima beans
½ cup frozen corn
Test Kitchen Techniques
Why This Recipe Works
Recipes for this hearty Southern stew differ from region to region, but there are a few commonalities—meat (pork, chicken, beef, or game) and vegetables simmered in a tomato-based liquid. All too often, however, this stew becomes bogged down by too many additions. Our aim was to make a simple yet complexly flavored version. To start, we built our stew around a homemade barbecue sauce; browning the ketchup we were adding to the sauce gave it extra depth. Lean chicken breasts dried out, but chicken thighs, which contain more collagen, yielded more-tender meat. Adding kielbasa sausage gave our stew its smokiness, and staggering the addition of potatoes, tomatoes, lima beans, and corn to the pot ensured that all the vegetables finished cooking at the same time.
Instructions
- Heat 1 tablespoon vegetable oil in Dutch oven over medium-high heat until shimmering. Add 1 finely chopped onion and cook until softened, 3 to 5 minutes. Add ¾ cup ketchup and ¼ cup water and cook, stirring frequently, until fond begins to form on bottom of pot and mixture has thickened, about 6 minutes.
- Add 2 pounds chicken thighs, trimmed; 1 pound russet potatoes, peeled and cut into ½-inch chunks; 8 ounces kielbasa sausage, sliced ¼-inch thick; 6 tablespoons cider vinegar; 1½ tablespoons Worcestershire sauce; 1 tablespoon yellow mustard; 1 teaspoon garlic powder; 1 teaspoon table salt; 1 teaspoon pepper; ¼ teaspoon pepper flakes; and remaining 3¾ cups water and bring to boil. Reduce heat to low, cover, and simmer until potatoes are tender, 30 to 35 minutes, stirring frequently.
- Transfer chicken to plate and let cool for 5 minutes, then shred into bite-size pieces with 2 forks. While chicken cools, stir 1 cup canned crushed tomatoes, ½ cup frozen lima beans, and ½ cup frozen corn into stew and continue to simmer, uncovered, for 15 minutes. Stir in shredded chicken and remaining 1½ teaspoons Worcestershire sauce and cook until warmed through, about 2 minutes. Season with salt, pepper, and remaining cider vinegar (up to 2 tablespoons) to taste. Serve.
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