Brunswick Stew
A hearty Southern stew made with rabbit or chicken, simmered with vegetables including corn, lima beans, and tomatoes in a flavorful broth. This classic dish combines meat and vegetables in a rich, satisfying one-pot meal.
Ingredients
- •1 whole rabbit or chicken
- •1 cup all-purpose flour
- •1 teaspoon cayenne
- •¼ cup vegetable oil
- •1 medium onion
- •1 medium green bell pepper
- •2 cloves garlic
- •1 leaf bay leaf
- •1¾ cups reduced-sodium chicken broth
- •1 can whole tomatoes
- •1 package frozen corn
- •1 package frozen lima beans
Cooking Instructions
- 1.
Pat rabbit dry and sprinkle evenly with 1 teaspoon salt and 1/2 teaspoon black pepper.
5 min
- 2.
Whisk together flour and cayenne in a shallow bowl, then dredge rabbit in flour, shaking off excess.
5 min
- 3.
Heat 2 tablespoons oil in a wide 6- to 7-quart heavy pot over medium heat until it shimmers. Brown half of rabbit, turning once, about 10 minutes total. Transfer to a plate. Add 1 tablespoon oil to pot and brown remaining rabbit; transfer to plate.
20 min
- 4.
Add remaining tablespoon oil to pot along with onion, bell pepper, garlic, 3/4 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring and scraping up brown bits, until vegetables are softened, about 8 minutes.
8 min
- 5.
Add bay leaf, broth, tomatoes with juice, and rabbit with any meat juices from plate and bring to a simmer. Simmer, covered, 50 minutes.
50 min
- 6.
Stir in corn and lima beans, then simmer, uncovered, until stew is slightly thickened and vegetables are tender, 15 to 20 minutes. Season with salt and pepper. Discard bay leaf.
20 min