Smoky Chicken Brunswick Stew
Serves: 6
Halle Leffler
1 January 1970
Based on User reviews:
74
Spice
48
Sweetness
43
Sourness
40
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
1 tbsp
Granulated Garlic1 tbsp
Light Brown Sugar2 tsps
Paprika1 tsp
Dry Mustard2 pinches
Cayenne Pepper4 cups
Chicken Stock (low-sodium)2 tbsps
White Wine1 tbsp
Worcestershire Sauce1 tbsp
Liquid Smoke2 tbsps
Canola Oil3 cloves
Garlic (minced)2 ribs
Celery (diced)1 large
Yellow Onion (diced)1 cup
Bbq SauceDirections:
1
Watch how to make this recipe
2
Preheat the oven to 350 degrees F
3
Make the chicken marinade by combining the granulated garlic, sugar, paprika, dry mustard, cayenne and some salt and pepper together
4
Mix well then place the chicken thighs into a resealable plastic bag and pour the dry seasoning over
5
Seal the bag and shake it around so the chicken is seasoned evenly
6
Transfer the chicken to a roasting pan
7
Pour over the 2 tablespoons of the chicken stock, the wine, Worcestershire and liquid smoke
8
Cover tightly with foil then place in the oven and roast for 30 minutes
9
Uncover the foil and continue to cook to roast the chicken, another 30 minutes
10
Remove the pan from the oven and place on the stovetop
11
Remove the chicken to a plate and turn the burners on to medium heat
12
Set a large Dutch oven over medium-high heat
13
Add the bacon and canola oil and cook until brown and the fat has rendered slightly, 7 to 8 minutes
14
Using a slotted spoon, remove the bacon and set aside
15
Add the garlic, celery, onions, peppers and potatoes to the Dutch oven and cook in the bacon fat until translucent, 4 to 5 minutes
16
Using tongs, add the reserved chicken to the Dutch oven
17
Cook to add a little color, 2 to 3 minutes, then pour in any juices from the roasting pan into the Dutch oven
18
Use a little water to get any roasted brown bits from the bottom of the pan off
19
Return the bacon to the Dutch oven, add the tomatoes and their juices and pour in the remaining chicken stock
20
Stir well, and then simmer for 35 minutes, stirring occasionally
21
Add the BBQ sauce, corn, pinto beans and lima beans to the stew
22
Stir well and simmer until the chicken is very tender, the vegetables are soft and the beans are heated through, 15 to 20 minutes
23
When done, stir well and taste
24
Season with salt, pepper and a few dashes of hot sauce
25
Serve with cornbread and slaw