Brunswick Stew is traditionally a hunter's stew of game meats, loaded with beans and corn, and flavoured with a base of sweet and smoky barbecue sauce and tomatoes. For my version, I've opted to use only chicken thighs, and omitted the brisket and pork, both pulled to thicken the stew.
Ingredients (feeds 4-6):
10 chicken thighs, skin-on and bone-in
1 large onion, minced
4 cloves garlic, minced
2 400gm-cans diced tomatoes
2 large carrots, diced to 1" cubes
4 potatoes, diced to 1" cubes
1 400gm-can corn kernels
1 400-gm can baby lima beans (also called butter beans or sieva beans or broad beans. You can get this from cold storage or marketplace under the Waitrose brand. Note that people with G6PD deficiencies are allergic to this)
2 cups barbecue sauce
4 tbsp Worchestershire sauce
4 cups chicken stock
1 tbsp brown sugar
1 tsp cayenne pepper
2 tbsp olive oil
1) Brown chicken in olive oil, salting liberally, taking care not to overcrowd the pan. Set aside in soup pot.
2) Using 3 tbsp of the chicken fat-infused olive oil, fry onions till translucent, about 3 minutes on medium-high heat.
3) Add garlic and fry till fragrant, about 1 minute.
4) Add carrots and fry till slightly softened, about 2 minutes.
5) Add tomatoes and chicken stock.
6) Add barbecue sauce, Worchestershire sauce, sugar, cayenne pepper, stirring through.
7) Transfer to pot with browned chicken, and add corn. Bring to a boil before lowering to a simmer for 40 minutes or until chicken is fall-off-the-bone tender.
8) Add lima beans 25 minutes before serving.
9) Add potatoes 15 minutes before serving. Salt to taste as necessary.