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Sunday, July 8, 2012

Crock Pot Brunswick Stew

I grew up in Atlanta and my favorite dish was from the Old Hickory House.  It was their Brunswick Stew.  If you ever get to that area...look one up.  It might be a dive, but their Brunswick Stew is awesome and their best dish.  The recipe is a guarded secret...even after all these years.  But this recipe looks pretty close.  However, the Hickory House has barbeque sauce in their Brunswick add your favorite to it.  It will taste so yummy!!

 Chicken Brunswick Stew

3 to 4 slices lean bacon, diced
3 tablespoons flour
1 teaspoon salt
1/2 teaspoon pepper
pinch ground cayenne pepper
3 1/2 to 4 pounds chicken pieces (1 broiler fryer)
(You can half the chicken with pork butt for a variety)
3 medium onions, thinly sliced
2 cans (14.5 ounces each) diced tomatoes
1 red bell pepper, chopped
1/2 teaspoon dried thyme
2 cups lima beans, fresh or frozen, cooked
2 cups corn kernels, fresh or frozen, thawed
1/2 cup okra, sliced, fresh or frozen
2 tablespoons chopped fresh parsley
2 teaspoons Worcestershire sauce
2 teaspoons of liquid Hickory smoke
2 teaspoons of smoked paprika

In a large skillet, cook the diced bacon until fat is rendered. Remove the bacon bits with slotted spoon and refrigerate until stew is nearly done. Combine flour, salt, pepper and cayenne; dredge the chicken.

Brown the chicken in the rendered fat with the onions, turning pieces to brown on all sides. Add 1 1/2 cups boiling water, the tomatoes, cayenne pepper and thyme to the slow cooker with chicken. Cover and cook Brunswick stew on LOW 6 to 8 hours. Add remaining ingredients, including reserved bacon; cover and cook Brunswick stew on HIGH for 30 minutes longer or until vegetables are tender.

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