Brunswick Stew

Let's Cook

1. Step 1.

   Remove the skin from: 2 ½ pounds bone-in chicken thighs or whole legs

2. Step 2.

   Season with: 1 ½ teaspoons salt; ½ teaspoon black pepper

3. Step 3.

   Heat in a Dutch oven over medium-high heat: 2 tablespoons bacon fat or vegetable oil

4. Step 4.

   Add the chicken and brown on all sides. Transfer to a plate. Add enough oil or fat to the pot to equal 2 tablespoons, and reduce the heat to medium. Add: 1 large onion, chopped; 2 celery ribs, chopped

5. Step 5.

   Cook, stirring occasionally, until tender, 6 to 8 minutes. Return the chicken and any accumulated juices to the pot along with: One 28-ounce can whole tomatoes, chopped, with their juice; 3 cups fresh or frozen lima beans; 2 cups chopped leftover barbecue, such as smoked brisket, pork shoulder, mutton, or rib meat; 2 cups chicken stock or broth or water; 1 cup diced red or gold potatoes; (1 cup barbecue sauce, store-bought or homemade); 3 garlic cloves, minced; 2 bay leaves; ¼ teaspoon cayenne pepper

6. Step 6.

   Bring slowly to a boil. Reduce the heat at once and simmer for about 45 minutes. Transfer the chicken to a cutting board, remove any bones, and shred the meat with two forks. Add it back to the stew along with: 3 cups fresh or frozen corn kernels; (1 cup sliced okra, fresh or frozen)

7. Step 7.

   Simmer uncovered for 10 minutes. Remove the bay leaves. Season the stew with: Salt, black pepper, and cayenne pepper to taste; Several dashes of Worcestershire sauce; Several dashes of hot pepper sauce