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“Old School” Brunswick Stew


4 chicken legs

1 large yellow onion, small diced

2 large carrots, small diced

2 sticks celery, small diced

6 heads garlic, finely minced or grated on microplane

1 cup white wine

2 quarts vegetable broth

1 14.5 ounce can of diced tomatoes

2 tablespoons Worcestershire sauce

4 dashes Tabasco

¼ cup chopped parsley

2 tablespoons dried thyme

2 sprigs fresh rosemary

2 bay leaf leaves

½ cup corn (fresh when in season, frozen when not)

¼ cup lima beans (fresh when in season, frozen when not)

1 cup leftover barbecue

Juice of 1 lemon

Salt, black pepper and sherry vinegar to taste


  1. Preheat oven to 325 degrees.
  2. Heat thin layer of oil in a dutch oven until oil ripples with heat, just before it begins smoking.
  3. Season chicken legs with salt and pepper, and then place chicken in hot oil. Sear until skin is golden brown and crisp.
  4. Remove chicken from pot, and add onion, carrots, celery and garlic. Cook over medium high heat until tender. Add wine and reduce until au sec or nearly dry.
  5. Return chicken to pot, and add enough broth to submerge chicken ¾ from top then add tomatoes, Worcestershire sauce, Tabasco, parsley, thyme, rosemary and bay leaf. Place lid on pot, and place in oven for approximately one hour, until chicken is tender, and easy to remove from bone.
  6. Remove chicken from stew, and pick meat from bone. Discard bones. Add vegetables to stew, and cook until lima beans are tender, and liquid has reduced slightly. Add chicken meat, and leftover barbecue, and let simmer for 15 minutes. Season with lemon, salt, pepper, and sherry vinegar to taste. Enjoy!
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