Classic Virginia Brunswick Stew

food52.com

Stephanie

1.5 pounds boneless chicken breast or thighs (thighs are traditionally used)

1.5 ounces fatback, cut into 4 long slabs

4 cups cups of low sodium chicken stock (water is traditionally used)

1 pound Yukon Gold potatoes, peeled and chopped

1 yellow onion, chopped

1 teaspoon freshly ground black pepper

½ to 1 teaspoons cayenne pepper

½ teaspoon kosher salt, or to taste

¾ to 1 tablespoons sugar

14 ounces canned, crushed, no-salt-added tomatoes plus their juices

14 ounces canned, drained butter beans (use fresh if in season)

14 ounces canned, drained white shoe peg corn, drained (use fresh if in season)

2 tablespoons unsalted butter, cut into small pieces

Smoked paprika to taste

Directions at food52.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer