Classic Chicken and Ham Brunswick Stew
There's nothing more comforting than a big bowl of hearty stew. Classic Chicken and Ham Brunswick Stew is an easy southern Brunswick stew recipe with a variety of delicious ingredients. Potatoes, peppers, beans, corn and more are packed into this stew, so one bowl will fill you right up. Make a big pot of this stew, and freeze the leftovers if you wish - we promise it will be just as good the second time.
Ingredients
- 4 pound whole chicken
- 1/3 cup flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1 dash cayenne pepper
- 3 tablespoon vegetable oil
- 2 onions, chopped
- 6 ounce smoked ham, cut into 1/2" cubes
- 4 cup chicken stock
- 1 3/4 pound tomatoes, quartered and drained
- 1 green bell pepper, cut into 1/2" pieces
- 1 bay leaf
- 10 ounce frozen lima beans, thawed
- 10 ounce frozen corn, thawed
Instructions
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Cut chicken into serving pieces, rinse, let drain but do not dry.
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In a shallow bowl, mix the flour, salt, pepper, thyme and cayenne. Dredge the damp chicken pieces in the seasoned flour. Reserve seasoned flour.
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In a large skillet, heat 2 tablespoons of the oil over medium high heat. Add the chicken pieces to the pan in a single layer without crowding, in batches if necessary, and cook, turning, until golden brown. Remove chicken to a flameproof casserole.
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Add the remaining 1 tablespoon oil and the onions to the skillet. Cook, stirring occasionally, until soft, about 3 minutes.
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Add the ham and cook until lightly browned, about 3 minutes.
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Sprinkle the reserved seasoned flour over the ham and onions and cook, stirring, 30 - 45 seconds.
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Pour in half the stock. Bring to a boil scraping any brown bits from the bottom of the skillet. Boil, stirring, until slightly thickened. Add to the chicken in the casserole.
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Add the tomatoes, remaining stock, green pepper and bay leaf. Bring to a boil, reduce heat and simmer, partially covered, 15 minutes.
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Add the lima beans and corn and simmer, uncovered, until the chicken and vegetables are tender, 10 - 12 minutes longer.
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Skim fat off top, remove bay leaf, season with additional salt and pepper to taste.