Trailhead Burgoo Recipe

Prep and Brown Proteins

Pat chicken thighs dry, season lightly with 1/2 tsp kosher salt and 1/4 tsp black pepper. Heat a large Dutch oven or heavy pot over medium-high heat with 1 tablespoon vegetable oil (use part of the skillet cornbread oil if desired). Add chicken, skin-side down, and brown 4–5 minutes per side until golden (they will not be cooked through). Transfer chicken to a plate. Add smoked pork pieces to the pot and brown 2–3 minutes to render some fat. Remove and set with chicken.

Sweat Vegetables

Reduce heat to medium. Add diced onion, celery, and carrots to the pot; cook 6–8 minutes until softened and translucent. Add minced garlic and cook 30–45 seconds until fragrant.

Build the Stew

Return the browned chicken and smoked pork to the pot. Add chicken stock and 1 cup water, scraping up browned bits from the bottom. Stir in soaked and drained field peas, bay leaves, thyme sprigs, smoked paprika, oregano, remaining kosher salt, remaining black pepper, and hot sauce if using.

Simmer

Bring to a gentle boil, then reduce to a low simmer. Cover partially and simmer 60–75 minutes, stirring occasionally, until peas are tender and chicken begins to fall from the bone. Skim any excess fat from the surface during cooking.

Add Root Vegetables and Veggies

Add the potato cubes and simmer 15–20 minutes until they are nearly tender. Add diced tomatoes, okra, corn kernels, and green beans; simmer another 10–12 minutes until all vegetables are tender and okra is cooked through (to reduce sliminess, add okra near the end).

Remove Bones and Shred

Carefully remove chicken pieces to a cutting board. Discard bones and skin, shred meat into bite-sized pieces, and return shredded chicken to the pot. Remove and discard thyme sprigs and bay leaves.

Make Cornmeal Slurry

Whisk 1/2 cup cornmeal into 3/4 cup cold water until smooth. Bring stew to a simmer and slowly whisk in the cornmeal slurry. Simmer, stirring, 6–8 minutes until the stew thickens to a hearty, spoon-coating consistency. If too thick, add extra stock or water, 1/4 cup at a time.

Finish and Adjust

Stir in 2 tablespoons unsalted butter and chopped parsley. Taste and adjust seasoning with additional salt, pepper, and a teaspoon of lemon juice if desired to brighten flavors. Keep warm over the lowest heat while you bake the cornbread.

Preheat Skillet and Oven

Preheat oven to 425°F (220°C). Place a 10-inch cast-iron skillet in the oven to heat while you make the batter; or heat skillet over medium heat on stovetop and add 1 tablespoon oil so it is very hot before pouring batter in.

Mix Batter

In a mixing bowl, whisk together 1 cup yellow cornmeal, 1 cup all-purpose flour, 2 tablespoons sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt. In a separate bowl, whisk 1 cup buttermilk, 1 large egg, and 3 tablespoons vegetable oil (or melted butter). Pour wet into dry and stir just until combined; do not overmix.

Bake Cornbread

Carefully remove hot skillet from oven (use gloves), add 1 tablespoon oil or butter to coat bottom, swirl, then pour batter into skillet and smooth top. Bake in the preheated oven 18–22 minutes until golden brown and a toothpick inserted in center comes out clean.

Finish Cornbread

Remove cornbread from oven and let rest 5 minutes. Optionally rub top with remaining 1 tablespoon butter. Slice into wedges to serve alongside or topped with stew.

Ladle the burgoo into bowls or serve directly from the pot. Spoon juices generously and garnish with an extra sprinkle of chopped parsley and a grind of black pepper. Serve hot with skillet cornbread on the side or place a cornbread wedge in the skillet and ladle stew over it for a rustic presentation.