Trish and Cliff

 

 

We got the Big Green Egg Dutch Oven and I (Trish) thought the perfect debut would be Brunswick Stew.  I am from Brunswick County Va.,  the home of the famous stew (although I am sure some Georgia folk will disagree).  There are many varieties of this delicious meal.  Originally squirrel and other game were used.  We decided to stick with chicken.  Hope you enjoy it!

                               Ingredients                      

  • 1 4-5lbs Chicken, or about 4lbs parts

Delicious

  • 1/3 cup flour
  • 1 tsp. salt
  • 1 tsp. fresh ground black pepper
  • 1/2 tsp. dried leaf thyme
  • 1/8 tsp. ground cayenne pepper
  • 3 tbsp. vegetable oil
  • 1 cup chopped onion
  • 6oz. bacon diced
  • 4 cups chicken broth
  • 5 large tomatoes cut up
  • 1/2 cup green pepper cut up
  • 1/4 cup red bell pepper cut up
  • 1 medium bay leaf
  • 1-2 cups freshed lima beans
  • 2 cups corn kernels, fresh or frozen

    •              Preparation

    Wash, trim and cut the chicken into pieces.  In a shallow bowl, mix the flour, salt, pepper, thyme and cayenne.  Dredge the damp chicken pieces in the seasoned flour.

      

    In a large skillet, heat 2tbsp of the oil over medium heat.  Cook the chicken pieces until golden brown turning about 7 minutes.  Remove the chicken to a dutch oven,  add the remaining oil,  bacon, onions and peppers.  Stir occasionally, until bacon is crispy.  Sprinkle the reserved seasoned flour over the mix just to blend.  Pour in half the chicken broth and bring to a boil.  Pour everthing in the skillet over the chicken in the dutch oven.  Add  the tomatoes, the remaining stock, and the bay leaf.

    Set the Big Green Egg up for Indirect cooking, using the plate setter, at about 225 degrees.  Cover and simmer for about 30 minutes,  add the lima beans and corn and simmer uncovered until the vegetables are tender, about 20 minutes.  Remove and discard the bay leaf and season with additional salt and pepper to taste.  Enjoy