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1
Preheat the oven to 350 degrees F.
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2
Make the chicken marinade by combining the granulated garlic, sugar, paprika, dry mustard, cayenne and some salt and pepper together.
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3
Mix well then place the chicken thighs into a resealable plastic bag and pour the dry seasoning over.
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4
Seal the bag and shake it around so the chicken is seasoned evenly.
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5
Transfer the chicken to a roasting pan.
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6
Pour over the 2 tablespoons of the chicken stock, the wine, Worcestershire and liquid smoke.
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7
Cover tightly with foil then place in the oven and roast for 30 minutes.
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8
Uncover the foil and continue to cook to roast the chicken, another 30 minutes.
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9
Remove the pan from the oven and place on the stovetop.
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10
Remove the chicken to a plate and turn the burners on to medium heat.
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11
Set a large Dutch oven over medium-high heat.
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12
Add the bacon and canola oil and cook until brown and the fat has rendered slightly, 7 to 8 minutes.
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13
Using a slotted spoon, remove the bacon and set aside.
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14
Add the garlic, celery, onions, peppers and potatoes to the Dutch oven and cook in the bacon fat until translucent, 4 to 5 minutes.
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15
Using tongs, add the reserved chicken to the Dutch oven.
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16
Cook to add a little color, 2 to 3 minutes, then pour in any juices from the roasting pan into the Dutch oven.
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17
Use a little water to get any roasted brown bits from the bottom of the pan off.
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18
Return the bacon to the Dutch oven, add the tomatoes and their juices and pour in the remaining chicken stock.
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19
Stir well, and then simmer for 35 minutes, stirring occasionally.
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20
Add the BBQ sauce, corn, pinto beans and lima beans to the stew.
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21
Stir well and simmer until the chicken is very tender, the vegetables are soft and the beans are heated through, 15 to 20 minutes.
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22
When done, stir well and taste.
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23
Season with salt, pepper and a few dashes of hot sauce.
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24
Serve with cornbread and slaw.
