BRUNSWICK STEW

Parker’s Barbecue Wilson, NC (my hometown being Wilson) was the choice of restaurants for proms, some after church lunches with long waiting lines out the door, and the once a week takeout for my family. Not only is it famous for its barbecue, but the sides are notoriously “melt-in-your-mouth” scrumptious___especially the Brunswick Stew. Here, I have tried to replicate the dish. Perfect for this time of year___or actually any time is the right time! It is yum, good!

BRUNSWICK STEW

1 free range chicken, cooked and deboned reserving the broth
2 tablespoons extra virgin olive oil
2 ribs celery, chopped finely
2 large onions, chopped finely
1 large green pepper; ribbed, seeded and chopped finely
2 large Irish potatoes, peeled and grated or mashed)
1 (18 oz) can whole peeled tomatoes (I use Italian Roma tomatoes)
2 cups small lima bean, fresh or frozen
2 cups green peas, frozen
1 fresh hot red pepper, seeded and minced
2 cups fresh corn kernels (could be frozen)
1 teaspoon thyme, dried
Worcestershire sauce, to taste
Salt and freshly ground pepper, to taste

In a large pot, cover the chicken with water. Bring the water to a boil, cover, and cook for an hour on medium low heat. Remove chicken from pot, reserving the broth. While the chicken is cooling, in a Dutch Oven, sauté the the celery, onions, and green pepper over medium high heat until onions are translucent. Add potatoes and enough broth to cover the potatoes. Put lid on pot and continue to cook until potatoes are done, about 15-20 minutes (checking periodically to make sure there is plenty of broth)

Break the tomatoes into pieces and add to pot along with juice. Also add the lima beans and red pepper. Cove and simmer until the lima beans are done (about 45 minutes).

Meanwhile, debone the chicken and discard the skin. Shred the meat and add to the pot along with the corn, thyme, Worcestershire. Salt and pepper to taste and continue to simmer, stirring occasionally as all the ingredients and flavors meld. Add only the broth needed, so as not to burn. This is a thick stew.

Before serving taste again for salt and pepper. Can be a side dish or main course. Serves 8.