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Brunswick Chicken
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Experience the rich heritage of Southern cooking with this simplified Brunswick Chicken, a nod to the historic 19th-century Virginia stew. This modern adaptation brings together tender chicken pieces, vibrant bell peppers, sweet corn, and hearty lima beans in a savory tomato-based sauce. Simmered to perfection with aromatic thyme, this one-skillet meal delivers complex flavors with minimal effort—perfect for a comforting family dinner that connects you to American culinary traditions. - Claude
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Ingredients
3 tablespoons vegetable oil
1 3 1/2-pound fryer chicken, cut into 8 pieces
1 medium onion, chopped
1 green bell pepper, cut into 3/4-inch pieces
3 large garlic cloves, chopped
1 14 1/2-ounce can Italian-style stewed tomatoes
1 11-ounce can whole kernel corn with juices
1 10-ounce package frozen large lima beans
1 1/2 teaspoons dried thyme
Directions
Heat oil in heavy large skillet over high heat.
Season chicken with salt and pepper.
Add chicken to skillet and sauté until brown, turning occasionally, about 15 minutes.
Transfer chicken to plate.
Pour off all but 2 tablespoons fat from skillet.
Add onion, bell pepper and garlic and sauté until tender, about 5 minutes.
Return chicken to skillet.
Add tomatoes, corn, lima beans and thyme.
Bring mixture to simmer.
Reduce heat to medium, cover and simmer until chicken is tender, about 30 minutes.
Transfer chicken to platter; tent with foil to keep warm.
Boil liquid until reduced to sauce consistency, stirring occasionally, about 8 minutes.
Season sauce with salt and pepper.
Spoon sauce over chicken.
Servings
Serves 4
Nutrition Facts
Nutrition Per Serving - Calories: 485; Total Fat: 24g (Saturated Fat: 5g); Cholesterol: 115mg; Sodium: 580mg; Total Carbohydrates: 28g (Dietary Fiber: 5g, Sugars: 9g); Protein: 42g
*Nutrition information is provided as a general estimate only. Nutrient information is not available for all ingredients, and is based on available nutrient data. Variations may occur based on ingredient brands and preparation methods.
💬 Uncle Dave says...
A simplified version of a nineteenth-century stew that originated in Virginia and originally included squirrel. Today, diced cooked potatoes are sometimes added for extra heartiness.
🧑‍🍳 The Cook:  Dave Ferguson 🔑 Keywords: chicken, stew, southern, corn, lima beans
🗂️ Categories: 🥘 Casseroles, 🆕 New Recipes, 🍗 Chicken & Other Poultry, 🥣 Soups & Stews
📚 Cookbooks: John Ferguson's Favorite Recipes, Uncle Dave's Cookbook, The TFR Cookbook
Recipe #1537 was added on April 24, 2025 and last updated on April 24, 2025.
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