Entree: United States – Virginia – Virginia Brunswick Stew

Serving Size: 6

Approximate Time

Prep 40 min

Cook 2 hrs

Additional 10 min

Total 2 hrs 50 min

Ingredients

- 3 lb (1.36 kg) bone-in chicken parts (thighs and legs), about 6 pieces
- Or substitute up to 2 lb (900 g) cooked rabbit or squirrel, shredded (optional)
- 4 slices bacon, chopped, approx. 4 oz (115 g)
- 2 tbsp (30 ml) vegetable oil
- 1 large yellow onion, diced
- 3 celery stalks, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 3 medium potatoes, peeled and diced, about 1 lb (450 g)
- 2 cups (300 g) corn kernels (fresh or frozen)
- 1 1/2 cups (225 g) lima beans (frozen or fresh)
- 1 (28 oz) can crushed tomatoes (796 ml)
- 2 cups (480 ml) chicken stock
- 1/4 cup (60 ml) ketchup
- 2 tbsp (30 ml) Worcestershire sauce
- 1 tbsp (15 ml) apple cider vinegar
- 1 tbsp (12 g) packed brown sugar
- 1 tsp (5 g) smoked paprika
- 1/2 tsp (2.5 g) cayenne pepper (adjust to taste)
- 2 bay leaves
- 2 tbsp (28 g) unsalted butter
- 2 tbsp (16 g) all-purpose flour
- Salt and freshly ground black pepper to taste
- 2 tbsp (30 ml) chopped fresh parsley (optional, for garnish)
- Hot sauce (optional, for serving)

Instructions

Short Description:
A hearty, tomato-based Southern stew of shredded poultry and vegetables, thick and savory with a balance of tangy and slightly sweet flavors. Served hot and substantial enough to be a complete main course.

Regional Notes:
This Virginia version highlights chicken as the principal meat (rabbit or squirrel may be used in traditional rural preparations) and features vegetables typical to the region—corn, lima beans, and tomatoes—distinguishing it from other Brunswick Stew styles that rely more on pork or different bean varieties. The stew is cooked until meats are shredded and the broth thickens into a spoon-coating, slightly sweet-tangy gravy.

1. In a large heavy pot or Dutch oven over medium heat, cook the chopped bacon until crisp. Use a slotted spoon to remove bacon to a bowl, leaving the fat in the pot.
2. Add the vegetable oil if needed and increase heat to medium-high. Season the chicken pieces with salt and pepper and brown them in the bacon fat 3–4 minutes per side until golden; work in batches if necessary. Remove browned chicken to a plate.
3. Reduce heat to medium. Add the diced onion, celery, and green bell pepper to the pot and cook, stirring, until softened, about 6 minutes. Add the garlic and cook 30 seconds more until fragrant.
4. Return the browned chicken and the reserved bacon to the pot. Add the diced potatoes, corn, lima beans, crushed tomatoes, chicken stock, ketchup, Worcestershire sauce, apple cider vinegar, brown sugar, smoked paprika, cayenne, and bay leaves. Stir to combine and scrape any browned bits from the bottom of the pot.
5. Bring to a simmer, then reduce heat to low, cover partially, and simmer gently until the chicken is very tender and the potatoes are cooked through, about 45–60 minutes. Stir occasionally and add a bit more stock or water if the stew becomes too thick before the meats are fall-apart.
6. Remove the chicken pieces to a cutting board. Discard bones and skin, shred the meat with two forks, and return the shredded meat to the pot. If using pre-cooked rabbit or squirrel, stir it in now.
7. To thicken, mash a cup of the stew lightly with the back of a spoon against the side of the pot, or melt the butter in a small bowl and whisk in the flour to form a smooth paste (beurre manié). Whisk the paste into the simmering stew and cook 8–10 minutes more until the broth is glossy and coats a spoon. Adjust thickness by simmering longer or adding a splash of stock.
8. Taste and adjust seasoning with salt, pepper, and more vinegar or sugar as desired for balance. Remove and discard bay leaves.
9. Serve hot, garnished with chopped parsley and hot sauce on the side if desired. Traditional accompaniments include warm cornbread or biscuits.