Luella’s Brunswick Stew Recipe

Cooking Instructions

1. 1

   Sauté the Aromatics

   In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent, about 5 minutes.

2. 2

   Brown the Chicken

   Add the free-range chicken to the pot and cook until browned on all sides, about 7-10 minutes. Remove the chicken and set aside.

3. 3

   Combine Ingredients

   In the same pot, add the bone broth, diced tomatoes, corn, butter beans, diced potatoes, salt, black pepper, paprika, thyme, and bay leaf. Stir to combine.

4. 4

   Add Chicken Back

   Return the browned chicken to the pot, making sure it is submerged in the broth mixture.

5. 5

   Simmer the Stew

   Bring the stew to a boil, then reduce the heat to low. Cover and let it simmer for about 45 minutes, or until the chicken is fully cooked and the potatoes are tender.

6. 6

   Shred the Chicken

   Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the stew and mix well.

7. 7

   Final Seasoning

   Taste the stew and adjust seasoning with additional salt and pepper if needed. Remove the bay leaf before serving.