Brunswick Stew

Brunswick stew is an southern American classic, made with chicken, tomatoes, onions, peppers and beans. It has roots both in Brunswick, Georgia and Brunswick County in Virginia. Both are claiming to be the birth place of this delicious hearty stew. Each version has its own personality though. Virginia-style stew typically utilizes chicken (and occasionally rabbit) and leans toward a milder, thicker profile. Georgia-style versions frequently mix pork and beef, feature a slightly tangier sauce base, and are often seasoned with barbecue sauce. But it was really a stew that was enjoyed by the native Americans, long before the Europeans adapted it, and rabbit or other game meat was originally used instead of chicken.

Virginia historians trace the dish to 1828 in Brunswick County, Virginia. Legend states that a state legislator, Dr. Creed Haskins, went on a hunting trip where his camp cook, an African American man named “Uncle” Jimmy Matthews, simmered a pot of squirrel stew. The dish was supposedly a massive hit at an Andrew Jackson political rally, and its popularity grew from there. The Virginia General Assembly officially recognized this origin story in 1988.

Countering the Virginia timeline, the city of Brunswick, Georgia, claims the first pot of Brunswick stew was cooked locally in 1898. There is a 25-gallon cast-iron pot sitting on a monument in the town square in Brunswick, Georgia, that commemorates this 1898 date.

I made my own version of this delicious stew, using chicken. No squirrel or bear meat in my version; not this time at least. To the best of my knowledge, I’ve never eaten squirrel, though I have tried bear. 🙂

Brunswick Stew

This is a good hearty stew that is loaded with all kinds of vegetables and goodness. It will definitely warm you up from the inside out on those cold, chilly nights. I used chicken breasts, once again, using my delicious Costco rotisserie chicken. That is always a staple in our house. You can’t go wrong having a Costco rotisseries chicken or two on hand. 🙂

1 whole chicken cut into pieces – cooked or uncooked is fine.

1 can cannellini beans, drained and rinsed

1 onion, sliced thin

1/2 each green, yellow, orange and red bell pepper, diced medium

4-5 tomatoes, diced large

1 cup corn kernels

1 TBSP garlic

2 cups chicken broth

salt & pepper to taste

1 TBSP Worcestershire sauce

1 tsp Tabasco sauce

1 TBSP cornstarch

2-3 sprigs fresh thyme and/or oregano

fresh parsley,chopped for garnish

butter and/or olive oil for cooking

If you are cooking the chicken pieces, completely brown them in a hot skillet with butter and/or olive oil. If you are using a cooked chicken, skip this part.

Get a large skillet very hot. Add the butter and/or olive oil. Add the onions, corn, peppers and garlic and cook for about 3-5 minutes.

Add the chicken, tomatoes, chicken broth, beans, seasonings and herbs. Cover and bring to a boil, then reduce the heat to a simmer and continue to cook for about 15 minutes.

Mix the cornstarch with about 2 TBSP of the cooking liquid and add to the mix. Bring to a boil once again, then reduce the heat to a simmer, stirring frequently, for about 5 minutes or until the broth thickens.

Serve in a deep bowl, with the liquid, and top with chopped parsley and herbs. I served it with warmed potato bread on the side and red wine to complete the meal.

Delicious! It was hearty and full of flavor, and just what we needed for a cold, chilly night.

Have a great day and make everyday great. Life is short. Live life to the fullest and enjoy the ride. ‘Til next time.