Brunswick Stew - Instructions
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