Brunswick Chicken Stew

Warm, hearty, and brimming with rustic Southern flavors, Brunswick Chicken Stew is the ultimate comfort food for any season. This one-pot classic features tender, shredded bone-in chicken simmered with earthy russet potatoes, sweet corn, and creamy lima beans in a rich broth infused with savory smoked paprika, Worcestershire sauce, and a splash of apple cider vinegar for a tangy twist. Slow-cooked to perfection, the stew's base of diced tomatoes and tomato paste creates a luscious, velvety texture that clings to every bite. Ready in just under two hours, this wholesome dish is ideal for feeding a crowd or enjoying as leftovers. Serve it piping hot with crusty bread or buttery cornbread for a satisfying meal that’s as nourishing as it is flavorful. Perfect for weeknight dinners or cozy gatherings, this Brunswick Chicken Stew is sure to become a family favorite!

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:80 mins

Total Time:100 mins

Servings: 6

Ingredients

• 2 pounds bone-in, skin-on chicken thighs
• 1 medium yellow onion, diced
• 3 cloves garlic cloves, minced
• 2 large russet potatoes, peeled and diced
• 14.5 ounces canned diced tomatoes
• 2 tablespoons canned tomato paste
• 1.5 cups frozen corn kernels
• 1 cup canned lima beans, drained and rinsed
• 6 cups chicken broth
• 1 tablespoon Worcestershire sauce
• 1 tablespoon apple cider vinegar
• 2 teaspoons smoked paprika
• 1 teaspoon ground black pepper
• 1.5 teaspoons kosher salt
• 2 leaves bay leaves
• 2 tablespoons vegetable oil

Directions

Step 1

Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.

Step 2

Season the chicken thighs with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper, then add them to the pot skin-side down. Sear for 4-5 minutes per side until golden brown. Remove the chicken and set aside.

Step 3

In the same pot, add the diced onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for an additional 1 minute.

Step 4

Add the diced potatoes, diced tomatoes with their juices, tomato paste, smoked paprika, and bay leaves. Stir well to combine.

Step 5

Return the chicken thighs to the pot, along with the chicken broth, Worcestershire sauce, and apple cider vinegar. Bring to a boil, then reduce the heat to low and simmer, partially covered, for 45 minutes.

Step 6

Remove the chicken thighs from the pot and transfer to a cutting board. Let cool slightly, then remove the skin and bones. Shred the chicken meat and return it to the pot.

Step 7

Add the frozen corn and lima beans to the stew, and simmer for another 20 minutes until the potatoes are tender and the stew has thickened.

Step 8

Taste and adjust salt and pepper as needed. Remove the bay leaves before serving.

Step 9

Ladle the stew into bowls and serve hot, optionally with crusty bread or cornbread on the side.

Nutrition Facts

Serving size	4115.8 grams (4115.8g)

Amount per serving	% Daily Value*
Calories	3585

Total Fat 200.60g	257%
Saturated Fat 52.00g	260%
Polyunsaturated Fat 20.30g
Cholesterol 743mg	248%
Sodium 6038mg	263%
Total Carbohydrate 240.80g	88%
Dietary Fiber 39.10g	140%
Total Sugars 50.50g
Protein 223.10g	446%

Vitamin D 0IU	0%
Calcium 576mg	44%
Iron 28mg	157%
Potassium 8758mg	186%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.3%

Protein: 24.4%

Carbs: 26.3%