Entree: United States – Virginia – Virginia Brunswick Stew

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 40 min

Cook 2 hrs

Additional 10 min

Total 2 hrs 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

Bone-in chicken thighs and drumsticks, 3 lb (1.36 kg) gross (about 6 pieces); estimated 1 lb 8 oz (680 g) cooked edible meat after cooking and removing bones and skin.
Optional alternative to the chicken: up to 1 lb 15 3/4 oz (900 g) cooked, shredded rabbit or squirrel; do not add alongside the chicken.
Bacon, chopped, 4 oz (115 g)
Vegetable oil, 2 tbsp (30 ml) (about 1 oz (28 g))
Yellow onion, diced, 1 large (about 7 oz (200 g) edible)
Celery, diced, 3 stalks (about 4 1/4 oz (120 g) edible)
Green bell pepper, diced, 1 medium (about 4 1/4 oz (120 g) edible)
Garlic, minced, 3 cloves (about 5/16 oz (9 g))
Potatoes, peeled and diced, 15 7/8 oz (450 g)
Corn kernels, 10 5/8 oz (300 g), fresh or frozen
Lima beans, 7 7/8 oz (225 g), fresh or frozen (estimated edible portion: 7 7/8 oz (225 g))
Canned crushed tomatoes, 3.32 cups (796 ml) (about 1 lb 12 1/8 oz (796 g))
Chicken stock, 2 cups (480 ml) (about 1 lb 7/8 oz (480 g))
Ketchup, 4 tbsp (60 ml) (about 2 3/8 oz (68 g))
Worcestershire sauce, 2 tbsp (30 ml) (about 1 3/16 oz (33 g))
Apple cider vinegar, 1 tbsp (15 ml) (about 0.53 oz (15 g))
Packed brown sugar, 0.42 oz (12 g)
Smoked paprika, 0.18 oz (5 g)
Cayenne pepper, 0.088 oz (2.5 g), adjustable to taste
Bay leaves, 2 leaves (about 0.014 oz (0.4 g))
Unsalted butter, 1 oz (28 g)
All-purpose flour, 9/16 oz (16 g)
Salt and black pepper, to taste; quantity unspecified
Fresh parsley, chopped, 2 tbsp (30 ml) (about 0.14 oz (4 g)), optional garnish
Hot sauce, optional, for serving; quantity unspecified

Show original ingredient measurements

Bone-in chicken thighs and drumsticks, 1.36 kg gross (about 6 pieces); estimated 680 g cooked edible meat after cooking and removing bones and skin.
Optional alternative to the chicken: up to 900 g cooked, shredded rabbit or squirrel; do not add alongside the chicken.
Bacon, chopped, 115 g
Vegetable oil, 30 ml (about 28 g)
Yellow onion, diced, 1 large (about 200 g edible)
Celery, diced, 3 stalks (about 120 g edible)
Green bell pepper, diced, 1 medium (about 120 g edible)
Garlic, minced, 3 cloves (about 9 g)
Potatoes, peeled and diced, 450 g
Corn kernels, 300 g, fresh or frozen
Lima beans, 225 g, fresh or frozen (estimated edible portion: 225 g)
Canned crushed tomatoes, 796 ml (about 796 g)
Chicken stock, 480 ml (about 480 g)
Ketchup, 60 ml (about 68 g)
Worcestershire sauce, 30 ml (about 33 g)
Apple cider vinegar, 15 ml (about 15 g)
Packed brown sugar, 12 g
Smoked paprika, 5 g
Cayenne pepper, 2.5 g, adjustable to taste
Bay leaves, 2 leaves (about 0.4 g)
Unsalted butter, 28 g
All-purpose flour, 16 g
Salt and black pepper, to taste; quantity unspecified
Fresh parsley, chopped, 30 ml (about 4 g), optional garnish
Hot sauce, optional, for serving; quantity unspecified

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. 1. In a large heavy pot or Dutch oven over medium heat, cook the chopped bacon until crisp. Remove it with a slotted spoon and leave the rendered fat in the pot.
2. 2. Add the vegetable oil if needed. Season the chicken pieces with salt and pepper, then brown them in the bacon fat over medium-high heat for 3–4 minutes per side, working in batches if needed. Remove the chicken to a plate.
3. 3. Reduce the heat to medium. Add the onion, celery, and green bell pepper and cook, stirring, until softened, about 6 minutes. Add the garlic and cook for about 30 seconds.
4. 4. Return the chicken and bacon to the pot. Add the potatoes, corn, lima beans, crushed tomatoes, chicken stock, ketchup, Worcestershire sauce, vinegar, brown sugar, smoked paprika, cayenne, and bay leaves. Stir and scrape up browned bits from the pot bottom.
5. 5. Bring to a simmer. Reduce the heat to low, partially cover, and simmer gently for 45–60 minutes, stirring occasionally, until the chicken is tender and potatoes are cooked through. Add a little stock or water if needed to prevent excessive thickening.
6. 6. Remove the chicken to a cutting board. Discard the bones and skin, shred the meat, and return it to the pot. If making the optional rabbit or squirrel version instead, use up to 1 lb 15 3/4 oz (900 g) cooked, shredded meat in place of the chicken and stir it in at this stage.
7. 7. For a thicker stew, mash some vegetables against the side of the pot, or mix the butter and flour into a smooth paste and whisk it into the simmering stew. Cook for 8–10 minutes, until thickened.
8. 8. Taste and adjust salt, pepper, vinegar, or sugar as desired. Remove and discard the bay leaves.
9. 9. Serve hot, garnished with parsley if desired, with hot sauce on the side if desired.

1. 1. In a large heavy pot or Dutch oven over medium heat, cook the chopped bacon until crisp. Remove it with a slotted spoon and leave the rendered fat in the pot.
2. 2. Add the vegetable oil if needed. Season the chicken pieces with salt and pepper, then brown them in the bacon fat over medium-high heat for 3–4 minutes per side, working in batches if needed. Remove the chicken to a plate.
3. 3. Reduce the heat to medium. Add the onion, celery, and green bell pepper and cook, stirring, until softened, about 6 minutes. Add the garlic and cook for about 30 seconds.
4. 4. Return the chicken and bacon to the pot. Add the potatoes, corn, lima beans, crushed tomatoes, chicken stock, ketchup, Worcestershire sauce, vinegar, brown sugar, smoked paprika, cayenne, and bay leaves. Stir and scrape up browned bits from the pot bottom.
5. 5. Bring to a simmer. Reduce the heat to low, partially cover, and simmer gently for 45–60 minutes, stirring occasionally, until the chicken is tender and potatoes are cooked through. Add a little stock or water if needed to prevent excessive thickening.
6. 6. Remove the chicken to a cutting board. Discard the bones and skin, shred the meat, and return it to the pot. If making the optional rabbit or squirrel version instead, use up to 900 g cooked, shredded meat in place of the chicken and stir it in at this stage.
7. 7. For a thicker stew, mash some vegetables against the side of the pot, or mix the butter and flour into a smooth paste and whisk it into the simmering stew. Cook for 8–10 minutes, until thickened.
8. 8. Taste and adjust salt, pepper, vinegar, or sugar as desired. Remove and discard the bay leaves.
9. 9. Serve hot, garnished with parsley if desired, with hot sauce on the side if desired.