Brunswick Stew Recipe

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By Chef Sean Ruddy
High Hampton Inn

Ingredients:
  • 3 lbs. Chicken (raw, cubed)
  • 1 cup Flour (AP)
  • 1 cup White Wine
  • 1 tsp. Cayenne Pepper
  • 1/8 cup Vegetable Oil
  • 1 each Onion (chopped)
  • 1 each Green Bell Pepper
  • 2 each Garlic Clove (minced)
  • 1 each Bay Leaf
  • 2 qt. Chicken Stock
  • 28 oz. Whole Peeled Tomatoes (canned w/juice)
  • 3 cups Tomato Juice
  • 10 oz. Corn (frozen)
  • 10 oz. Lima Beans (frozen)
  • 10 oz. Okra (frozen)
  • 2 tsp. Worcestershire Sauce
  • 1 tsp. Tabasco
  • 7 oz. Ketchup
  • 1 pinch Kosher Salt
Method:

Season the flour with cayenne pepper and a pinch of kosher salt. Dredge the chicken cubes in the flour. Heat oil in a large soup pot and add the chicken, onion and garlic. Deglaze with the white wine, let simmer until reduced. Add the peppers and the tomatoes with the juice. Add the rest of the ingredients and simmer for at least an hour until it thickens.