Brunswick Stew is a traditional vegetable-laden stew recipe that originated in Brunswick County, in southside Virginia near the North Carolina border.
Ingredients
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8 boneless, skinless chicken thighs, trimmed of most visible fat
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1/4 lb. fatback, cut into long strips
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8 medium white potatoes, peeled and cut french fry style
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3 medium yellow onions, coarsely chopped
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Freshly ground black pepper
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Cayenne pepper
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Salt
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Sugar
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28 oz. canned, crushed, tomatoes plus their juices
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2 1/2 cups baby lima beans, fresh in season or frozen
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2 1/2 cups white shoe peg corn, fresh in season or frozen
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3 tablespoons unsalted butter, cut into small pieces
Directions
Lightly brown the chicken and fatback in a large stockpot. Add enough water to cover the meat and cook at a rapid simmer for about 1 hour or until the chicken starts to fall apart with a little pressure from a spoon. Remove the fatback and discard.
Stir in the potatoes and onions and season with black pepper, cayenne pepper, salt and sugar by taste.
Bring the mixture to a boil and then reduce to a moderate simmer (just bubbling). Let the mixture cook uncovered until potatoes are soft.
Add in the tomatoes, butter beans and corn, taste and adjust seasoning, and simmer uncovered for 45 minutes to 1 hour, stirring frequently.
Serve immediately or cool, put in containers and freeze for later.
Full printable recipe at http://ift.tt/1HwA56F
bon appetit
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