Brunswick Stew

Name: Brunswick Stew
Yield: serves 4
Ingredients: 1/2 cup all-purpose flour; 1 teaspoon salt; 1/2 teaspoon paprika; 1/2 teaspoon dried thyme; 1 chicken, skinned and cut into pieces; 2 tablespoons vegetable oil or unsalted butter; 2 smoked or regular pork chops; 1 yellow onion, thinly sliced; 1/2 teaspoon Tabasco sauce; 1 tablespoon Worcestershire sauce; 2 cups canned diced tomatoes; 1 cup chicken stock (page 91) or water; 1 green bell pepper, stemmed, seeded, deveined, and diced; 1 (10-ounce) package frozen lima beans, thawed; 2 cups fresh or thawed frozen corn kernels; 2 tablespoons chopped fresh parsley

December 9, 2011

Virginia historians claim that the original Brunswick Stew was created in Brunswick County, Virginia, in 1828 by a camp cook for a member of the Virginia State Legislature. The original recipe called for squirrel rather than chicken, but most Yankees nowadays pass on the squirrel.

Cooks' Note

Suggested Beverage: This is a versatile dish in terms of wine choices. I’d probably prefer a lighter red wine like a Pinot Noir or Sangiovese, or even a good microbrew.

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