Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Brunswick stew is a hearty combination of chicken and vegetables. Bake a batch of cornbread so you can savor every last comforting drop.

Recipe by Southern Living July 2001


Recipe Summary test

30 mins
6 hrs
6 hrs 30 mins
3 1/2 quarts


Ingredient Checklist


Instructions Checklist
  • Bring 2 quarts water and chicken to a boil in a Dutch oven; reduce heat, and simmer 40 minutes or until tender. Remove chicken, and set aside. Reserve 3 cups broth in Dutch oven. (Reserve remaining broth for other uses.)

  • Pour canned lima beans and liquid through a wire-mesh strainer into Dutch oven, reserving beans; add tomato to Dutch oven.

  • Bring to a boil over medium-high heat; cook, stirring often, 40 minutes or until liquid is reduced by one-third.

  • Skin, bone, and shred chicken. Mash reserved beans with a potato masher.

  • Add chicken, mashed and frozen beans, potato, and onion to Dutch oven. Cook over low heat, stirring often, 3 hours and 30 minutes.

  • Stir in corn and remaining ingredients; cook over low heat, stirring often, 1 hour.