Rappahannock River Brunswick Stew

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One of the best uses of chicken, tomatoes, butter beans and silver queen corn I know of. This recipe has been passed down in our family for generations. This is the Virginia version of Brunswick Stew. The state of Georgia has its version of the recipe which is different from mine. Of course, it is best in made with fresh vegetables, but the quality of frozen veggies these days is excellent, so we enjoy this delicious recipe year round!

Shared by Mary Coleman

Ingredients

  • 1 3-lb chicken, cut up
  • Small piece of smoked salt pork
  • large pinch of sugar
  • 1 28-oz. can diced organic tomatoes, undrained
  • 1 pt. butter beans or small baby limas (you can use frozen)
  • 1 pt. corn kernels (you can use frozen)
  • 1 stick butter
  • 2 lg. russet potatoes, peeled, cooked and mashed
  • 2 tsp. chicken base
  • Coarse salt and freshly ground black pepper to taste

Directions

In an 8-qt. stockpot, place the cut-up chicken, tomatoes, piece of salt pork, pinch of sugar and cover with water. Put the heat on high and bring to a boil. Reduce heat to medium and let cook until chicken falls off the bone. Remove chicken from pot and let cool. Debone the chicken and throw away the skin and bones. Shred chicken meat and put back into the pot. Bring heat back up to medium and when it's bubbling, add the chicken base, butter beans, stick of butter and mashed potatoes. Stir to combine and season with salt and pepper to taste. Add corn and let cook about 10 minutes. At this point you can serve this or let it sit til the next day and serve.

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