Thread: Brunswick Stew

Not exactly soup time of year, but went ahead and made a pot of Brunswick Stew today. Stirred through it to show what’s in it.

6 boneless chicken thighs, sautéed in olive oil & seasoned with Cavenders Greek seasoning
1 10 oz bag frozen baby lima beans
1 10 oz bag of frozen cut corn
6 diced red potatoes
1 diced yellow onion
3 strips bacon diced
1/2 lb diced ham
1 big can whole tomatoes squeezed & broke apart by hand
1 box plus 1 can chicken broth (I used Swanson)
Salt & pepper to taste

Started with bacon & onion. Cook until bacon is almost done, then add everything else and simmer for about an hour. Chicken will shred apart with a fork. Keep it on low and let her go for a couple more hours and it’s ready to go. You can use squirrel or rabbit instead of chicken…..probably would have myself if I had any squirrel or rabbit, but summertime ain’t the time to go eat one of them critters.

Originally Posted by Ketchn

If I recall right , it is designed with game animals in mind .
think it was popular up north when I lived in Pa. as a kid .
think we ate some a few times with grey squirrel in it ?
my memory fails me some as I age ,but seems it was tasty best my mind can remember .
yours looks tasty for sure

You are correct, Ketchn. I actually got the recipe off of a local PBS cooking show called Cooking on the Wildside hosted by Phyllis Speer and John Philpot. I changed Phyllis’ recipe a bit because she made hers in a much larger amount. Phyllis used 6 squirrels, 2 chicken thighs, and 1 lb smoked ham as the meats in it. I’m gonna see if it’s on YouTube…….

Aw yes, it’s there! Here’s the link. Brunswick Stew - YouTube