Never heard of Brunswick Stew? Maybe because it's a Southern dish and not seen on many menus. It's a stew filled with vegetables and lots of meat. In fact, that's the major distinguishing factor, lots of shredded meat, making it really thick. It's also a great recipe because you can do it in a slow cooker.
Another interesting fact is that it was often made with small game such as squirrel, rabbit, and possum. But for those not into game, you can use chicken and pork. For the one pictured here, I used a rabbit and some chicken together. You can also alter the vegetables and the type of beans. I don't like lima beans and so I used cannelini beans instead.
This recipe was perfect for me to use another bag of Tasteful Selections ruby red potatoes. They are the perfect size for this stew.
Tasteful Selections potatoes can be found at Whole Foods, Nugget, Raley's, and Bel Air markets.
1 teaspoon of oil
1/2 cup of flour
1/2 teaspoon of salt
1/2 teaspoon of pepper
3 pounds of boneless chicken (thighs, breasts or both)
1 can of cannelini beans
1 can of corn
1 14 oz can of diced tomatoes
1 large onion, diced
1 pound of baby new potatoes, halved
2 Tablespoons of fish sauce
2 Tablespoons of brown sugar
1 teaspoon of cayenne pepper
1 teaspoon of thyme
1 bay leaf
2 1/2 cups of chicken broth
On a plate mix together flour, salt, and pepper. Dredge the chicken pieces in the flour to coat them.
Add the ingredients to the slow cooker in this order: oil, dredged chicken, vegetables, then the fish sauce, brown sugar, cayenne pepper, thyme, bay leaf, and finally the broth.
Set your slow cooker on low for 6-8 hours.
Optional: This stew should really have shredded meat, so it pays to take the time to pull out the chicken, remove the bones, shred and then put back into the stew and stir.