Classic Virginia Brunswick Stew Recipes

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VIRGINIA'S BEST BRUNSWICK STEW

Georgians and Virginians both claim that this stew originated in their respective town of Brunswick and Brunswick County. I may be a born and raised Virginia girl, but I'm offering this classic recipe for all of you to try. I've adapted it from vol. 2 of my Gourmet Slow-Cooker - you can throw it all in a crock pot, or follow my second step of browning for added flavor. Serve with a lighter red wine, like Tempranillo, Pinot Noir, or even a Cabernet Franc, and enjoy!

Provided by Lauren H

Categories     Stew

Time 6h25m

Yield 4-6 serving(s)

Number Of Ingredients 14



Virginia's Best Brunswick Stew image

Steps:

  • Combine the flour, salt, garlic powder, and pepper in a Ziploc bag; add the chicken pieces and shake until coated evenly.
  • Add the vegetable oil to a sauté pan on medium-high heat. Cook the chicken until browned on both sides, then add chicken and (not browned) pork chops to the crock pot.
  • Sauté the chopped onion in the oil and meat drippings until browned. Add to slow cooker.
  • Combine tomatoes, Worcestershire, and Tabasco; pour over meat.
  • Add the chicken stock/water to the crock pot.
  • Cover and cook on low for 4-6 hours, until the chicken is tender.
  • Add the lima beans and corn; continue cooking for another 1-2 hours until the vegetables are tender.
  • Remove chicken and pork from the crock pot; shred meat with two forks and return to stew.
  • Enjoy!

Nutrition Facts : Calories 633.9, Fat 29.9, SaturatedFat 8, Cholesterol 111, Sodium 1115, Carbohydrate 52, Fiber 8.3, Sugar 7.9, Protein 40.9

1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1 lb chicken, boneless and skinless (breast or thighs)
2 tablespoons vegetable oil
2 (6 ounce) pork chops
1 yellow onion, sliced to your preference (I use thin slices, but thick or diced could work as well)
1 tablespoon Worcestershire sauce
1/2 teaspoon Tabasco sauce (can add more to get the "kick" you want)
16 ounces canned diced tomatoes
1 cup chicken stock or 1 cup water
1 (10 ounce) package frozen lima beans, thawed
1 (8 ounce) package corn kernels, thawed (can also use fresh)

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