Brunswick Stew Jan's Way
Recipe: #44972
August 14, 2025
Categories: Chicken, Onions, One-Pot Meal Sunday Dinner, Rotisserie, High Protein, Whole Chicken, more
"I don't think I've ever had Brunswick stew, but this version sounds quite interesting. This recipe originates from an endearing little cookbook found on the bookshelf at the cottage where we are staying in Maine. Cookbook: Favorite Recipes from the Christian Outreach, First United Methodist Church, Pell City, Alabama"
Original is 10 servings
Ingredients
Nutritional
- Serving Size: 1 (338.7 g)
- Calories 305.1
- Total Fat - 6.8 g
- Saturated Fat - 2.6 g
- Cholesterol - 468.8 mg
- Sodium - 645.5 mg
- Total Carbohydrate - 23.7 g
- Dietary Fiber - 2.2 g
- Sugars - 13.3 g
- Protein - 36.3 g
- Calcium - 56.6 mg
- Iron - 6.1 mg
- Vitamin C - 18.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Cut or shred chicken to bitesize pieces; set aside.
Step 2
In a large soup pot, over medium-high heat, melt butter, add onion and saute until translucent and slightly golden. Add chicken stock, chicken pieces, and remaining ingredients. Stir well. Bring to a boil, reduce heat to to a low simmer and cook for 4 - 5 hours (these seems like a high number to me, I'm thinking maybe a 2 - 3 hours would suffice (??). If stew gets too thick while it's cooking, add additional chicken stock as it cooks to desired consistency. Taste for seasoning.
Tips
No special items needed.
0 Reviews
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