Southern Brunswick Stew

Ingredients

• 1.5 lbs boneless skinless chicken thighs
• 1 lb pork shoulder, cut into 1-inch cubes
• 6 slices unsalted bacon, chopped
• 1 whole large yellow onion
• 3 whole celery stalks
• 3 whole large carrots
• 4 whole garlic cloves
• 2 whole russet potatoes, medium
• 1.5 cups frozen corn kernels
• 1 cup frozen lima beans
• 28 oz canned diced tomatoes with juices
• 3 tablespoons tomato paste
• 4 cups low-sodium chicken broth
• 2 tablespoons apple cider vinegar
• 1 tablespoon Worcestershire sauce
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 2 whole bay leaves
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• ½ teaspoon hot sauce (optional)

Instructions

1. 1

   Cut the 1.5 lbs of chicken thighs into bite-sized pieces (roughly 1.5 inches), removing any remaining fat or gristle. Pat the pieces dry with paper towels — this helps them brown better and develop flavor. Set aside on a clean cutting board.

2. 2

   Prepare your vegetables: Dice the 1 large yellow onion into 1/2-inch pieces. Chop the 3 celery stalks into 1/4-inch half-moons. Peel and slice the 3 large carrots on the bias into 1/4-inch-thick pieces — this exposes more surface area and helps them cook evenly. Peel and mince the 4 garlic cloves. Peel the 2 medium russet potatoes and cut them into 3/4-inch cubes.

3. 3

   Have ready 1.5 cups of frozen corn and 1 cup of frozen lima beans. You do not need to thaw them.

4. 4

   Set a large heavy-bottomed Dutch oven or stockpot (at least 6-quart capacity) over medium-high heat. Add the 6 slices of chopped bacon and cook, stirring occasionally, until the fat is rendered and the bacon is crispy, about 5-7 minutes. You'll hear a steady sizzle and smell the smoky aroma. Transfer the bacon to a paper towel–lined plate and set aside, leaving the bacon fat in the pot.

5. 5

   Working in two batches to avoid crowding, add the chicken and pork pieces to the hot bacon fat. Let each batch brown undisturbed for 3-4 minutes on the first side — you're looking for a golden-brown crust to develop. Stir and cook another 2-3 minutes to brown the second side. This caramelization builds deep, savory flavor. Transfer the browned meat to a clean bowl and set aside.

6. 6

   To the same pot, add the diced onion, celery, and carrots. Sauté over medium heat, stirring occasionally, until the vegetables soften and the onion becomes translucent, about 6-8 minutes. You'll smell the sweet aroma of the vegetables releasing their aromatics.

7. 7

   Add the minced garlic and cook, stirring constantly, for about 1 minute until fragrant — do not let it burn. Stir in the 3 tablespoons of tomato paste and cook for another minute, breaking it apart with your spoon so it coats the vegetables evenly.

8. 8

   Pour in the 4 cups of low-sodium chicken broth, scraping the bottom of the pot with a wooden spoon to release the flavorful browned bits (called deglazing). Add the 28 oz can of diced tomatoes with their juices, the 2 tablespoons of apple cider vinegar, 1 tablespoon of Worcestershire sauce, 1 teaspoon of smoked paprika, 1 teaspoon of dried thyme, and the 2 bay leaves. Stir well to combine.

9. 9

   Return the browned chicken, pork, and cooked bacon to the pot. Add the cubed potatoes. Bring the mixture to a gentle boil over medium-high heat — you'll see large bubbles breaking the surface. Then immediately reduce the heat to low and partially cover the pot with the lid ajar. Simmer gently for about 35-40 minutes, stirring occasionally, until the pork and chicken are very tender and the potatoes are cooked through but not falling apart.

10. 10

    Taste a potato piece — it should be fork-tender. Stir in the 1.5 cups of frozen corn and 1 cup of frozen lima beans. Continue simmering uncovered for another 5-7 minutes, just until the frozen vegetables heat through. The stew will look slightly thickened as it simmers.

11. 11

    Season the stew with 1 teaspoon of kosher salt and 0.5 teaspoon of freshly ground black pepper. Taste a spoonful — the flavor should be deeply savory and slightly tangy from the vinegar. If you prefer more heat, stir in up to 0.5 teaspoon of hot sauce. Remove the bay leaves before serving.

12. 12

    Ladle the stew into bowls, making sure each serving has a good mix of meat, vegetables, and broth. The stew will be steaming hot and should smell rich and smoky. Serve immediately as-is, or with cornbread on the side if desired. This stew tastes even better the next day after the flavors have melded — store leftovers in an airtight container in the refrigerator for up to 4 days.

Tools you’ll need

• 6-quart Dutch oven or stockpot
• sharp chef's knife
• cutting board
• paper towels
• wooden spoon
• large bowl
• vegetable peeler
• measuring spoons
• measuring cups
• soup ladle

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