Archive recipe

Brunswick Stew

Name: Brunswick Stew
Yield: 8 servings
Ingredients: 3 lb chicken; 2 cups corn; 2 cups lima beans; 4 cups tomatoes; 1 onion, chopped; 4 oz bacon; 4 cups chicken stock; 1/2 tsp cayenne; salt

A hearty stew of chicken, corn, beans, and tomatoes, said to come from the Virginia and Carolina frontier.

Brunswick stew is claimed by both Virginia and Georgia and began as a hunter's stew of whatever game and vegetables were on hand. By the nineteenth century it had settled into a tomato-based dish of chicken, corn, and beans.

The dish

3 of 9 items checked

Brunswick Stew

cooking.nytimes.com

Serves 8 · 3 of 9 items checked · 4 aisles

Produce

2 cupscornChecked by You
4 cupstomatoes
1onionChecked by You

Meat & Poultry

3 lbchicken
4 ozbacon
4 cupschicken stock

Pantry / Durable

2 cupslima beans

Spices & Seasoning

½ tspcayenneChecked by You
salt

Cooking Instructions

Simmer the chicken in the stock until it is tender enough to fall from the bone.
Remove the chicken, discard the skin and bones, and shred the meat.
Fry the bacon and onion in a large pot, then add the tomatoes, corn, and beans.
Return the chicken and stock and simmer slowly until the stew is thick.
Season with cayenne and salt and serve with cornbread.

View a published recipe at NYT Cooking (opens in a new tab)

Served at

The orator's opposition · Richmond, Virginia

A dinner at Monticello · Monticello, Virginia