Likely named for either Brunswick, Georgia, or Brunswick County in southernmost Virginia (both of which claim it), Brunswick stew historically was a hunter’s potluck of whatever critters could be bagged along with whatever vegetables were ripe and ready. Now that the government forbids serving game that its agencies have not inspected, Brunswick stew is made with shreds of barbecued pork or chicken that gives it a smoky punch. It is thick stuff, easily eaten with a fork, and stout enough to be a meal (along with some corn bread), but it almost always appears as a companion to barbecued meats. Recipes vary tremendously: Tomatoes always are part of the mix; lima beans and corn kernels are common; okra sometimes is added. Brunswick stew is rarely encountered outside of Virginia, North Carolina, and Georgia.
Brunswick Stew
True to its role on menus in Virginia, North Carolina, and Georgia, this Brunswick stew serves either as a hearty companion to barbecue (pork, preferably) or a meal by itself, with perhaps some corn bread on the side. If you’re going to serve it as a main course, leave the chicken pieces whole, as in the following recipe. If it’s a side dish, remove the meat from the bones, hack it fine, and return it to the stew. Shreds of barbecued pork can also be included.
2 large onions, sliced
2 tablespoons bacon fat
1 2- to 2½-pound frying chicken, cut up
Salt and pepper
3 cups water
3 tomatoes, peeled and cut in eighths, or 1 14-ounce can diced tomatoes, drained
½ cup sherry
1 teaspoon Worcestershire sauce
1 pound fresh lima beans or 1 10-ounce package frozen lima beans
1 cup fresh or frozen corn kernels
½ cup seasoned bread crumbs
2 tablespoons butter, melted
1. In a large frying pan, brown the onion slices in the bacon fat until they are limp. Remove them with a slotted spoon to a heavy 4-quart saucepan.
2. Sprinkle the chicken with salt and pepper. Add it to the frying pan. Cook over medium-high heat for 6–8 minutes per side, turning frequently.
3. Use a slotted spoon to place the chicken parts in the saucepan. Add water, tomatoes, sherry, and Worcestershire sauce. Bring to a simmer and cook, partially covered, for 30 minutes. Add the lima beans and corn. Continue to simmer, partially covered, for 15–20 minutes. (Debone the chicken and return it to the pot at this point, if desired.) Sprinkle on bread crumbs and drizzle on the butter. Continue cooking, uncovered, for 15–20 more minutes.
SERVES 4–6