Smoky Chicken Brunswick Stew Recipe

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Smoky Chicken Brunswick Stew

Recipe provided by Guy Fieri

Show: Guy's Big Bite | Episode: Smoky Southern Stew

Difficulty: Easy

Servings: 6 to 8 servings

Total Time: 2 hr 40 min

Active Time: 45 min

Nutrition Information

Per Serving (1 of 8 servings):

Calories: 1097

Total Fat: 68 g

Saturated Fat: 19 g

Carbs: 60 g

Dietary Fiber: 11 g

Sugars: 19 g

Protein: 60 g

Cholesterol: 274 mg

Sodium: 1830 mg

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 with skin

4 cups low-sodium chicken broth

2 tablespoons white wine

1 tablespoon Worcestershire sauce

1 tablespoon liquid smoke

One 1-pound smoked bacon slab, cut into 1/2-inch pieces

2 tablespoons canola oil

3 cloves garlic, minced

2 celery stalks, diced

1 large yellow onion, diced

1 green bell pepper, seeded and diced

1 large russet potato, peeled and chopped into 3/4-inch cubes

One 28-ounce can diced fire-roasted tomatoes

1 cup barbecue sauce

1 cup thawed frozen corn kernels

One 15 1/2-ounce can pinto beans, drained

One 15 1/4-ounce can lima beans, drained

Hot sauce, for finishing

Directions

Set the oven temperature to 350 degrees F.

Prepare the chicken marinade by mixing granulated garlic, brown sugar, paprika, dry mustard, cayenne, and some salt and pepper. Stir well, then put the chicken thighs into a resealable plastic bag and add the seasoning. Seal and shake the bag to coat the chicken evenly.

Put the chicken in a roasting pan. Pour in 2 tablespoons of chicken broth, the white wine, Worcestershire sauce, and liquid smoke. Cover the pan tightly with foil, then roast in the oven for 30 minutes.

Remove the foil and roast the chicken uncovered for an additional 30 minutes. Take the pan out and transfer it to the stovetop. Remove the chicken to a plate. Turn the stove burner to medium heat.

Heat a large Dutch oven over medium-high heat. Add the bacon and canola oil, cooking until the bacon is browned and the fat slightly rendered, about 7 to 8 minutes. Scoop out the bacon with a slotted spoon and set aside. Add garlic, celery, onions, peppers, and potatoes to the Dutch oven and saut in the bacon fat until translucent, about 4 to 5 minutes. With tongs, place the chicken back in the Dutch oven and brown for 2 to 3 minutes, then pour in any juices from the roasting pan. Use a small amount of water to loosen any caramelized bits from the roasting pan, and add it to the Dutch oven. Return bacon to the pot, then add the roasted tomatoes with their juices and the remaining chicken broth. Mix well and simmer for 35 minutes, stirring occasionally.

Stir in the barbecue sauce, corn, pinto beans, and lima beans. Continue to simmer until the chicken is tender, vegetables are soft, and beans are heated through, approximately 15 to 20 minutes.

Once cooked, mix well and adjust seasoning with salt, pepper, and a few dashes of hot sauce. Serve accompanied by cornbread and slaw.