Smoky Chicken Brunswick Stew

Deselect All

1 tablespoon granulated garlic

1 tablespoon light brown sugar 

2 teaspoons paprika 

1 teaspoon dry mustard 

2 pinches cayenne pepper 

Kosher salt and freshly ground black pepper 

10 chicken thighs, bone in and skin on 

4 cups low-sodium chicken stock 

2 tablespoons white wine 

1 tablespoon Worcestershire sauce 

1 tablespoon liquid smoke 

One 1-pound slab smoked bacon, cut into 1/2-inch pieces 

2 tablespoons canola oil 

3 cloves garlic, minced 

2 ribs celery, diced 

1 large yellow onion, diced 

1 green bell pepper, seeded and diced 

1 large russet potato, peeled and cut 3/4-inch dice 

One 28-ounce can diced fire-roasted tomatoes 

1 cup BBQ sauce 

1 cup frozen corn kernels, thawed

One 15 1/2-ounce can pinto beans, drained 

One 15 1/4-ounce can lima beans, drained 

Hot sauce, to finish