| Level: | Easy |
| Total: | 2 hr 40 min |
| Active: | 45 min |
| Yield: | 6 to 8 servings |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 1097 |
| Total Fat | 68 g |
| Saturated Fat | 19 g |
| Carbohydrates | 60 g |
| Dietary Fiber | 11 g |
| Sugar | 19 g |
| Protein | 60 g |
| Cholesterol | 274 mg |
| Sodium | 1830 mg |
Reviews
My wife and I agree this is a keeper and will be made again. It is easy to make and very yummy.
This is one of those recipes that you know will be good even though you don’t fully trust it. It’s not a quick after work meal, but it is delicious. The time is in the simmering, not in the actual hands on effort. Rich, filling– I will make this again in the winter.
I used a maple chipotle BBQ sauce at the end and it was awesome! Will definitely make it again! Thanks Guy
I love Guy Fieri and all his recipes are very flavorful! I made this stew for my book group – and everyone loved it! The only thing I omitted was the BBQ sauce at the end, the dish had already plenty of flavor, I thought it was not needed.
This is probably very tasty, but it is not Brunswick stew. I wish when someone alters a classic recipe to give it their spin, t and changes it dramatically, hey would change the name, or say it is their variation. No one in Brunswick Ga or Brunswick Va would recognize this as Brunswick stew!
Truly delicious…This is effeminately worth the time and all the yummy ingredients!!
NO, NO,NO! ….I am from the south and nobody here puts Green Bell Peppers, Pinto Beans, Celery, and Russett Potatoes (or any other kind of potato) in Brunswick Stew. Pinto beans are a southwest ingredient. In fact there is quite a debate ( and I mean loud arguments) about whether lima beans can go in authentic B Stew. My family has been making Brunswick stew for generations.n This is not not even close to real and authentic.
This takes some time to makes, but was very good. Such a nice change from other stews.
This was fantastic. As soon as I saw on the show, I headed for the market to get the ingredients. I used chicken breast instead of thighs. Very Good. Great Job!
I only had time to make the chicken this weekend after seeing the show (and I had all ingrediants on hand just to make the chicken.) Wow! It was wonderful by itself! Loved the smoky flavor! I followed the recipe exactly. I hope to make the entire recipe soon. 🙂