Brunswick Stew

1 whole (about 3 1/2 pounds)chicken cut into 8 pieces (wings reserved for another use) and trimmed of excess fat
Kosher salt
freshly ground black pepper
all-purpose four for dredging
2 to 3 tablespoonsolive oil, plus more if needed
1 medium (about 10 ounces)yellow onion, diced
2 mediumcarrots, peeled and diced
1 mediumred bell pepper, seeded and diced
8 ouncesham, diced
3 largegarlic cloves, minced
3 cupslow-sodium chicken broth
8 ouncesnew potatoes, scrubbed and diced
3/4 cupdiced tomatoes (fresh or canned)
1bay leaf
1/4 teaspooncayenne pepper, plus more to taste
1 cupcorn kernels (fresh, canned or frozen)
1/4 cupchopped fresh flat-leaf parsley leaves

Equipment List

Dutch Oven


Rinse the chicken pieces and pat dry. Season all sides of the chicken with salt and pepper. Place the flour in a shallow bowl and dredge the chicken in the flour, shaking off the excess.

Warm 2 to 3 tablespoons of olive oil in a large, heavy skillet or Dutch oven over medium-high heat. Working in batches, brown the chicken pieces, skin side down in a single layer, until golden brown, about 5 minutes. Turn the pieces over and brown the other side, 3 to 5 minutes more and transfer the chicken to a slow cooker. Repeat with the remaining chicken pieces.

Reduce the heat to medium, add 1 to 2 tablespoons olive oil (if needed) to the same skillet, then add the onions, carrots, red peppers and ham to the pan and cook, stirring occasionally, until the vegetables start to soften, 5 to 7 minutes. Add the garlic and cook until fragrant, about 1 minute.

Pour in the chicken broth and scrape up the browned bits from the bottom of the pot. Increase the heat to high and bring to a boil. Remove the pan from the heat and add the potatoes, tomatoes, bay leaf and cayenne and stir to combine. Transfer to the slow cooker along with the chicken.

Cover the slow cooker with the lid and set to cook according to manufacturer's instructions on shortest setting, up to 6 hours.

Carefully transfer the chicken and the vegetables to a serving platter and cover with foil. Discard the bay leaf. Skim any accumulated fat from the surface of the sauce before pouring it into a large saucepan set over medium-high heat. Bring to a boil, then reduce the heat to maintain a simmer until the liquid has reduced by half.

When the chicken has cooled slightly, remove the chicken skin and discard. Add the parsley to the sauce and stir to combine. Season to taste with salt and pepper. Pour the sauce over the chicken and serve with" target="_blank"> biscuits.

Makes 6 to 8 servings.

Page 1