Most would agree the best stew is to be had at outdoor community gatherings. Every year, churches, high school football teams, and marching bands rise early in the morning to cook for hours and fundraise for the year. You are as likely to see ladies at the First Presbyterian Church holding ‘Honk If You Love Jesus’ signs outside on a Fall afternoon as you are to see maple leaves falling from the trees. In my childhood neighborhood, the church was so serious about its stew and community spirit that it invested in a motorhome that rivals anything at NASCAR.
Bickering over who made it first and who makes it best is one of those (mostly) good-natured battles that will never be settled. Today, in my hometown, townspeople arrived from all directions with loads of produce. At long tables, they shucked corn, shelled beans, chopped potatoes, onions, okra, and whatever else their gardens had produced, all of which went into the pots with the chickens that had been boiled and boned. Then the seasoners and tasters took over, adding Texas Pete Hot Sauce by the bottles. Occasionally, someone would joke about throwing in a squirrel or rabbit they found on the side of the road, which would only add to the flavor. After hours of simmering, one pot is labeled "mild," the second "medium," and the third ‘’the hair of the dog.’’
Brunswick Stew is more than just a recipe—it’s a cultural folk story and a culinary artifact served in a bowl. Owning a well-seasoned cauldron with a secret family recipe is just as much proof of an authentic Southern identity as a birth certificate.
Some things are quick. Brunswick stew is not one of them, but the results are worth every minute. And if you should pass by the First Presbyterian Church today, give the ladies an extra honk for me.
Honk! If You Love Jesus Brunswick Stew
INGREDIENTS
- 2.5-3 lb skinless, boneless chicken thighs
- 1 small yellow onion, chopped
- 3 cups chicken broth
- 28 oz fire-roasted crushed tomatoes (if you cannot find any crushed tomatoes, will work)
- 2 tsp salt
- 2 tsp pepper
- 2-3 tsp hot sauce
- 2-3 tablespoons white wine vinegar
- 1-2 tablespoons Worcestershire sauce
- 1 1/2 teaspoons liquid smoke
- 15 oz can butter beans, canned
- 2 15 oz cans baby lima beans, canned
- 2 large potatoes, peeled and diced
- 2 15 oz cans creamed corn
- 1 lb cooked pulled pork (optional)
INSTRUCTIONS
For Stove Top
- In a large pot or Dutch oven, sauté the chopped onions in a little oil for a few minutes until they are translucent.
- Place the chicken thighs on top of the onions and pour over the chicken broth. Add the salt, pepper, hot sauce, vinegar, and Worcestershire sauce then pour over the crushed tomatoes on top of the chicken pieces. Cover pot and cook for 20 minutes or until chicken is cooked.
- Remove the chicken thighs from the pot and shred them apart with forks.
- Drain the canned beans, and then mash only the butter beans. Add both the mashed butter beans and lima beans to the pot.
- Add back the cooked chicken, peeled diced potatoes, creamed corn, and cooked pulled pork if using.
- Cook for 20-25 minutes or until the potatoes are fork-tender.
- Add more salt, pepper, and hot sauce to taste.
For InstaPot
- Turn on the sauté function on your Instant Pot or other pressure cooker and sauté the chopped onions in a little oil for a few minutes until they are translucent.
- Place the skinless bone-in chicken thighs on top of the onions and pour over the chicken broth. Add the salt, pepper, hot sauce, vinegar, liquid smoke, and Worcestershire sauce then pour over the crushed tomatoes on top of the chicken pieces and do NOT stir.
- Lock the lid, turn the steam release vent to 'sealing', and using the manual or pressure cook settings, adjust it to cook for 8 minutes.
- When the cooking time is up, allow the unit to reduce pressure on its own without opening the steam release vent (Natural Release) for 5 minutes, then carefully release the pressure and open the lid
- Remove the chicken thighs from the pot and carefully remove the skin (discard) and meat from the bones and cut it into smaller pieces or pull it apart with forks.
- Drain the canned beans, and then mash only the butter beans and add both the mashed butter beans and lima beans to the pot. *See note
- Add back the cooked chicken, peeled diced potatoes, creamed corn, and cooked pulled pork if you use it.
- Lock the lid, turn the steam vent to 'sealing' and using the 'manual' or 'pressure cook' button, adjust it to cook for 4 minutes.
- When the cook time is up you can immediately open the vent to release the pressure, then serve the stew. Add more salt and pepper to taste.
*If your InstaPot is too small or liquid volume is too high for equipment, you can cook the remainder on the stove for 30 min or until potatoes are fork-tender.
