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