Entrée — Brunswick Stew by dvdlee

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Entree -- Brunswick Stew
Submitted by dvdlee on August 27, 2004 at 9:48 am

DESCRIPTION
Entree -- Brunswick Stew

SUMMARY
Yield 0 File under Family / Ethnic / Regional

INSTRUCTIONS
Brunswick Stew is named for Brunswick County, Virginia, the locale where this dish was invented. The dish was originally made with squirrel, but today, the supply of squirrel being limited, it is made with chicken. The stew was created in the early 1800s and one source claims that it was created in 1828 at a political rally where it was the custom to serve dinner (lunch) and liquor to the men attending the rally.

There are countless variations of Brunswick stew -- but they are all based on a stew of chicken, onions, lima beans, tomatoes and corn. All other ingredients seem to vary a bit as shown in the recipe below (different thickening agents can be used -- mashed potatoes or okra). This recipe will feed a crown -- especially if you're running for any political office! (Depending on how much liquor you serve with it, of course.)

1 chicken (4 & 1/2 to 5 pounds, cut into serving pieces)
Salt
Fresh ground black pepper
4 Tablespoons butter or bacon fat
2 cups water
1 28 oz. can of whole tomates, cut into pieces (discard juice in the can)
2 yellow onions, thinly sliced (around 2 cups)
3/4 cup green pepper - diced
1 ham bone (or fresh ham hock -- NOT a smoked hock) if available
1/4 cup chopped parsley
1 dried hot red pepper OR 1/2 teaspoon Tabasco (or more Tobasco if desired -- this is NOT a spicy dish though)
2 Tablespoons Worcestershire Sauce
3 cups lima beans (fresh or frozen -- but defrosted)
3 cups corn kernels (fresh or frozen -- but defrosted)
Either: 1 pound potatoes, peeled & quartered OR 10 oz. fresh or frozen okra (defrosted)
Additional 2-4 Tablespoons of butter

Sprinkle the chicken with salt & pepper. In a large pot or Dutch Oven over medium-high heat brown the chicken on all sides in the butter or bacon fat.

Add onions, green peppers and continue to cook unti the vegetables are wilted (they have released their moisture into the pot).

Add ham bone or hocks, tomatoes and water to cover everything by around 1 inch. Add parsley, red pepper (or Tabasco) and Worsestershire sauce. Bring to the boil and cover. Simmer until the chicken is tender -- around 50 minutes or so.

Peel and boil the potatoes in another pot. Boil until tender. Remove and drain. Put the potatoes through a ricer or a food mill.

After the chicken is tender, add the lima beans and cook 20 minutes more.

Remove the pot from the heat and remove the ham bone or hocks and the chicken. Cut the meat from the chicken and dice and return to the stew. Add 2-4 tablespoons butter and the corn and cook for another 10 minutes. Add the riced potatoes or okra and stir until blended and thickened. Cook another 10 minutes or so. Serve hot with rice.

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