Brunswick Stew

Instructions

1. 1

   Pat the Chicken Breasts and Chicken Thighs dry with paper towels and season all over with 1 tsp Salt and 1/2 tsp Black Pepper.

2. 2

   Heat the Vegetable Oil in a large Dutch Oven over medium-high heat. Add the Chicken Breasts and Chicken Thighs skin-side down and sear without moving for 4–5 minutes, until golden brown. Flip and sear the other side for 3 minutes. Transfer the chicken to a plate — it will not be cooked through yet.

3. 3

   Reduce heat to medium. Add the diced Yellow Onion, Green Bell Pepper, and Celery to the Pot. Sauté, stirring occasionally and scraping up any browned bits from the bottom, for 6–7 minutes until the vegetables are softened and translucent.

4. 4

   Add the minced Garlic and cook, stirring constantly, for 1 minute until fragrant.

5. 5

   Stir in the Tomatoes, Tomatoes with Juices, Chicken Broth, Worcestershire Sauce, Apple Cider Vinegar, Brown Sugar, Yellow Mustard, Paprika, Ketchup, and hot sauce (if using). Mix well to combine.

6. 6

   Nestle the seared Chicken Breasts and Chicken Thighs back into the Pot, submerging them as much as possible in the liquid. Bring to a boil over medium-high heat, then reduce to a gentle simmer. Cover and cook for 30 minutes.

7. 7

   Remove the Chicken Breasts and Chicken Thighs to a Cutting board and let them rest for 5 minutes until cool enough to handle. Remove and discard the skin and bones. Using two forks, shred the chicken into bite-sized pieces.

8. 8

   Add the cubed Yukon Gold Potatoes to the Pot. Increase heat to bring back to a simmer, then cook uncovered for 15 minutes, until the potatoes are just barely fork-tender.

9. 9

   Stir in the shredded chicken, Corn Kernels, Baby Lima Beans, and smoked pulled pork or sausage (if using). Simmer uncovered for another 15 minutes, stirring occasionally, until the stew has thickened and all the vegetables are fully tender.

10. 10

    Stir in the Butter until melted. Taste and adjust seasoning with Salt, Black Pepper, a splash more Apple Cider Vinegar for brightness, or more hot sauce for heat.

11. 11

    Ladle into bowls and garnish with fresh Flat-Leaf Parsley if desired. Serve hot with cornbread or crusty bread on the side.

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