This classic Brunswick stew harkens back to the 1800s, but it's still not entirely clear whether the originated in Brunswick county, Virginia, or Brunswick, Georgia.
This version is made with lima beans, corn, ham, and chicken, though the stew can be made with squirrel, rabbit or pork as well, and many versions include okra or peas.
- 3 to 3 1/2 pounds chicken pieces
- 1 large onion, chopped
- 8 ounces lean ham, lean, diced
- 3 cans (14.5 ounces each) tomatoes
- 1 1/2 cups lima beans, frozen or fresh
- 4 large red skinned potatoes, peeled and diced
- 2 cups corn kernels, frozen or fresh
- 2 to 3 teaspoons salt, to taste
- 1/4 teaspoon pepper
- 1 pod red pepper or a crushed red pepper, to taste
- 3 to 4 tablespoons butter
Put chicken in a large kettle or Dutch oven with water to cover, one large onion, 8 ounces of lean ham, and simmer gently for two hours. Remove skin from chicken and remove meat from bones. Chop chicken meat and add back to pot.
Add tomatoes, lima beans, diced potatoes, the corn, salt, 1/4 teaspoon pepper, a small pod of red pepper or a dash of crushed red pepper. Cover and simmer gently for one more hour, stirring frequently to prevent scorching.
Add butter and serve hot.