stovetop brunswick stew
PREP TIME 15 mins, COOK TIME 3 hrs
1 tbsp butter
1 3⁄4lb (800g) skin-on, bone-in chicken thighs
12oz (350g) bone-in pork loin
2 garlic cloves, crushed
10oz (300g) onion, diced
31⁄2oz (100g) celery stalks, sliced
9oz (250g) white potatoes, skin on, chopped
12oz (340g) can corn, with its juices
14oz (400g) can lima beans, with their juices
2 x 14oz (400g) can chopped tomatoes, with their juices
1 tsp red pepper flakes
2 tbsp Worcestershire sauce
salt and freshly ground black pepper
1 In a large soup pot, heat the butter and brown the chicken and pork over medium heat for 1–2 minutes on each side. Remove from the pot and set aside.
2 Add the garlic, onion, celery, and potatoes to the pot and sauté for 4–5 minutes, or until the onions soften. Stir in the corn, beans, tomatoes, red pepper flakes, and Worcestershire sauce. Return the meat to the pot and stir well.
3 Add 1 cup of water. Bring to a boil, reduce the heat, and simmer, uncovered, for 3 hours. Remove the meat from the pot with a slotted spoon and transfer to a plate. Discard the chicken skin and shred the meat using a fork. Discard the bones and return the meat to the stew. Season to taste and serve hot.
|stovetop brunswick stew|