Description
Traditionally, Brunswick stew is a Southern American dish made with whatever meat and vegetables were on hand (I’ve seen several older recipes for it that call for squirrel meat). We’ve been playing with it and come up with our own version. While we use chicken primarily, pork and beef are equally delicious. This would also be super easy to put together for the crock pot, so you can come home to supper already made.
- 8 slices Springbrook maple smoked bacon
- 1 1/2 lbs skinless, boneless Springbrook chicken breast, cut into bite sized pieces
- 3 medium potatoes, cut into bite sized pieces
- 2 carrots, cut into bite sized chunks
- 2 parsnips, cut into bite sized chunks
- 1 medium onion, chopped
- 1 28 ounce can of crushed tomatoes, undrained
- 1 can of white navy beans (or soak your favourite local dried bean, like Jacob’s cattle beans, about 2 cups worth after soaking)
- 1 cup of kernel corn (you can use frozen or cream style if you don’t have fresh)
- 1 tablespoon Worcestershire sauce
- 3/4 tsp sea salt
- 1/2 tsp dried marjoram
- 1/4 tsp hot sauce
1. Cut bacon into 1/2 inch pieces, crisp in frying pan. Add onion and cook until translucent, about 3 minutes.
2. Take out bacon and onion, brown chicken in batches.
3. Add in all ingredients into large pot or dutch oven. Bring to a boil, then lower temperature to simmer for an hour.
4. Enjoy!
Alternately, you can put all ingredients in a crock pot on low for 8 to 10 hours or high for 3-4 hours.
