Smoky Chicken Brunswick Stew
- 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
DirectionsWatch how to make this recipe.
Preheat the oven to 350 degrees F.
Make the chicken marinade by combining the granulated garlic, sugar, paprika, dry mustard, cayenne and some salt and pepper together. Mix well then place the chicken thighs into a resealable plastic bag and pour the dry seasoning over. Seal the bag and shake it around so the chicken is seasoned evenly.
Transfer the chicken to a roasting pan. Pour over the 2 tablespoons of the chicken stock, the wine, Worcestershire and liquid smoke. Cover tightly with foil then place in the oven and roast for 30 minutes.
Uncover the foil and continue to cook to roast the chicken, another 30 minutes. Remove the pan from the oven and place on the stovetop. Remove the chicken to a plate and turn the burners on to medium heat.
Set a large Dutch oven over medium-high heat. Add the bacon and canola oil and cook until brown and the fat has rendered slightly, 7 to 8 minutes. Using a slotted spoon, remove the bacon and set aside. Add the garlic, celery, onions, peppers and potatoes to the Dutch oven and cook in the bacon fat until translucent, 4 to 5 minutes. Using tongs, add the reserved chicken to the Dutch oven. Cook to add a little color, 2 to 3 minutes, then pour in any juices from the roasting pan into the Dutch oven. Use a little water to get any roasted brown bits from the bottom of the pan off. Return the bacon to the Dutch oven, add the tomatoes and their juices and pour in the remaining chicken stock. Stir well, and then simmer for 35 minutes, stirring occasionally.
Add the BBQ sauce, corn, pinto beans and lima beans to the stew. Stir well and simmer until the chicken is very tender, the vegetables are soft and the beans are heated through, 15 to 20 minutes.
When done, stir well and taste. Season with salt, pepper and a few dashes of hot sauce. Serve with cornbread and slaw.
Recipe courtesy of Guy Fieri