Chicken Brunswick Stew Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Make the chicken marinade by combining the granulated garlic, sugar, paprika, dry mustard, cayenne and some salt and pepper together. Mix well then place the chicken thighs into a resealable plastic bag and pour the dry seasoning over. Seal the bag and shake it around so the chicken is seasoned evenly.
• Transfer the chicken to a roasting pan. Pour over the 2 tablespoons of the chicken stock, the wine, Worcestershire and liquid smoke. Cover tightly with foil then place in the oven and roast for 30 minutes.
• Uncover the foil and continue to cook to roast the chicken, another 30 minutes. Remove the pan from the oven and place on the stovetop. Remove the chicken to a plate and turn the burners on to medium heat.
• Set a large Dutch oven over medium-high heat. Add the bacon and canola oil and cook until brown and the fat has rendered slightly, 7 to 8 minutes. Using a slotted spoon, remove the bacon and set aside. Add the garlic, celery, onions, peppers and potatoes to the Dutch oven and cook in the bacon fat until translucent, 4 to 5 minutes. Using tongs, add the reserved chicken to the Dutch oven. Cook to add a little color, 2 to 3 minutes, then pour in any juices from the roasting pan into the Dutch oven. Use a little water to get any roasted brown bits from the bottom of the pan off. Return the bacon to the Dutch oven, add the tomatoes and their juices and pour in the remaining chicken stock. Stir well, and then simmer for 35 minutes, stirring occasionally.
• Add the BBQ sauce, corn, pinto beans and lima beans to the stew. Stir well and simmer until the chicken is very tender, the vegetables are soft and the beans are heated through, 15 to 20 minutes.
• When done, stir well and taste. Season with salt, pepper and a few dashes of hot sauce. Serve with cornbread and slaw.

Steps:

• Combine all ingredients in a large saucepan.
• Bring to a boil, reduce heat to low, and cook for 3 hours, stirring occasionally.

Steps:

• In a stockpot, melt butter. Add onions; saute until tender. Stir in 5 cups broth, chicken, corn, beans, potatoes, tomatoes, celery, water, herbs and pepper sauce. Bring to a boil. Reduce heat; cover and simmer for 45 minutes., Combine cornstarch and remaining broth until smooth; gradually stir into stew. Bring to a boil; cook and stir for 2 minutes or until slightly thickened.

Steps:

• In a large stockpot, saute onions in butter until tender. Add chicken and water. Bring to a boil. Reduce heat; cover and simmer for 1 hour., Remove chicken; when cool enough to handle, remove meat from bones. Discard bones and dice meat. Skim fat from broth; return chicken to broth. , Stir in the next 14 ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour or until vegetables are tender. Stir in potatoes; heat through.

Steps:

• Cut celery, carrots, and onion in half; combine vegetables, chicken and next 3 ingredients in a large stockpot.
• Bring mixture to a boil; reduce heat and simmer 1 hour or until chicken is very tender.
• Bone and shred chicken.
• Pour broth through a wire mesh strainer into a bowl, discarding vegetables; return broth to stockpot and add remaining ingredients.
• Bring to a boil, reduce heat and simmer for 1 hour or desired thickness.
• Remove and discard bay leaf.

Steps:

• Place chicken in a large pot and add enough water to cover.
• Bring to a boil.
• Turn heat down and simmer until chicken is falling-off-the-bone done (about 45 minutes).
• Drain chicken, reserving 2 cups of the stock.
• When chicken cools, remove the skin and bones and chop meat.
• In clean pot, mix remaining ingredients with chopped chicken and 1 cup of the reserved stock.
• If stew becomes to thick, add additional stock.
• Serve over steamed rice.

Steps:

• In a large pot over high heat, combine the salt pork, chicken and water and bring to a boil. Reduce heat to low, cover and simmer for 45 minutes, or until chicken is tender.
• Remove chicken and allow to cool until easy to handle. Remove meat and discard the skin and bones. Chop meat into bite size pieces and return to the soup.
• Add the potatoes, onions, tomatoes, corn, lima beans, Worcestershire sauce, salt and ground black pepper. Stir well and simmer, uncovered, for 1 hour.

Steps:

• Place chopped onion in a 4-qt. slow cooker. Cut each chicken breast in half and place over onion.
• Add corn and remaining ingredients. Cook on high for 4 hours or until chicken is tender. Remove chicken, shred with a fork, and return the meat back to the stew. Enjoy!
• A lot of times I will cook a whole chicken and assemble the stew as directed, using the already cooked meat. If you try this, reduce the heat to low and just let it simmer in the crock pot for a couple of hours.

Steps:

• Rinse chicken pieces; drain well.
• Heat butter in a 4 quart cast-iron kettle or Dutch oven.
• Saute sliced onion in butter until golden.
• Add tomatoes, water, thyme, basil, cayenne and salt. Stir to combine well; add chicken pieces.
• Bring to boiling, reduce heat and simmer, covered for 30 minutes.
• Scrub and quarter potatoes; add to kettle after chicken has cooked 30 minutes.
• If using fresh lima beans, add along with potatoes.
• Cook 20 minutes longer.
• Add fresh or f rozen corn and lima beans, if using frozen.
• Cook 5 to 10 minutes or until potatoes are tender.
• Push chicken and vegetables to one side of kettle. Stir bread into broth in kettle until it has disintegrated and broth is thickened.
• Stir chicken, vegetables and broth together.

Steps:

• Place chicken in Dutch oven or other heavy stock pot.
• Add enough water to cover well.
• Add onion, celery, salt and pepper.
• Boil until chicken comes off the bone easily.
• Remove chicken to cool.
• To pot add corn, butter beans, tomatoes, potatoes, ketchup and vinager.
• Cook 2 hours or until tender.
• Remove chicken from bones and add to vegetables along with Worchestershire sauce, Tabasco, marjoram and butter.
• Heat through and serve.