Classic Virginia Brunswick Stew Recipe

Name: Classic Virginia Brunswick Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1.5 pounds boneless chicken breast or thighs (thighs are traditionally used); 1.5 ounces fatback, cut into 4 long slabs; 4 cups cups of low sodium chicken stock (water is traditionally used); 1 pound Yukon Gold potatoes, peeled and chopped; 1 yellow onion, chopped; 1 teaspoon freshly ground black pepper; 1/2 - 1 teaspoons cayenne pepper; 1/2 teaspoon kosher salt, or to taste; 3/4 - 1 tablespoons sugar; 14 ounces canned, crushed, no-salt-added tomatoes plus their juices; 14 ounces canned, drained butter beans (use fresh if in season); 14 ounces canned, drained white shoe peg corn, drained (use fresh if in season); 2 tablespoons unsalted butter, cut into small pieces; Smoked paprika to taste

Servings: persons

1.5 pounds boneless chicken breast or thighs (thighs are traditionally used)
1.5 ounces fatback, cut into 4 long slabs
4 cups cups of low sodium chicken stock (water is traditionally used)
1 pound Yukon Gold potatoes, peeled and chopped
1 yellow onion, chopped
1 teaspoon freshly ground black pepper
1/2 - 1 teaspoons cayenne pepper
1/2 teaspoon kosher salt, or to taste
3/4 - 1 tablespoons sugar
14 ounces canned, crushed, no-salt-added tomatoes plus their juices
14 ounces canned, drained butter beans (use fresh if in season)
14 ounces canned, drained white shoe peg corn, drained (use fresh if in season)
2 tablespoons unsalted butter, cut into small pieces
Smoked paprika to taste

1
Place the chicken and fatback in a large stockpot or Dutch oven. Cover with the chicken stock and bring to a boil over high heat. Reduce the heat to medium and cook, uncovered, for about 1 hour. Discard the fatback, and help the chicken shred (it will happen easily) in the pot with two forks.
2
Next, add in the potatoes, onions, black pepper, cayenne pepper, salt and sugar. Increase the heat and bring the mixture to a boil. Then, reduce the heat to medium and cook, uncovered, until the potatoes are soft - roughly 30 minutes or so.
3
After, stir in the tomatoes, their juices and the butter beans. Cook for another 15-20 minutes and then stir in the corn and butter pieces. Let the stew cook on low, uncovered, for an hour longer so it becomes nice and thick.
4
Serve the stew hot and if you can't eat it all, store it in the freezer (after it cools) for another day!

1716

kcal

Calories

103

Fat

Carbs

135

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1.5 pounds boneless chicken breast or thighs (thighs are traditionally used), 1.5 ounces fatback, cut into 4 long slabs, 4 cups cups of low sodium chicken stock (water is traditionally used), 1 pound Yukon Gold potatoes, peeled and chopped, and more.

Yes, Classic Virginia Brunswick Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Classic Virginia Brunswick Stew

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