Virginia historians claim that the original Brunswick Stew was created in Brunswick County, Virginia, in 1828 by a camp cook for a member of the Virginia State Legislature. The original recipe called for squirrel rather than chicken, but most Yankees nowadays pass on the squirrel.

　　

Ingredients

serves 4

　　1/2 cup all-purpose flour

　　1 teaspoon salt

　　1/2 teaspoon paprika

　　1/2 teaspoon dried thyme

　　1 chicken, skinned and cut into pieces

　　2 tablespoons vegetable oil or unsalted butter

　　2 smoked or regular pork chops

　　1 yellow onion, thinly sliced

　　1/2 teaspoon Tabasco sauce

　　1 tablespoon Worcestershire sauce

　　2 cups canned diced tomatoes

　　1 cup chicken stock (page 91) or water

　　1 green bell pepper, stemmed, seeded, deveined, and diced

　　1 (10-ounce) package frozen lima beans, thawed

　　2 cups fresh or thawed frozen corn kernels

　　2 tablespoons chopped fresh parsley

　　

Step 1

Combine the flour, salt, paprika, and thyme in a large resealable plastic bag. Add the chicken pieces and shake until evenly coated.

　　

Step 2

Place a large sauté pan over medium-high heat and add the oil. Add the chicken and cook, turning, for 10 to 15 minutes, until browned on all sides. Place the chicken and the pork chops in the slow cooker.

　　

Step 3

Add the onion to the pan over medium-high heat and sauté in the oil and meat drippings for 10 to 15 minutes, until browned. Place the onion on top of the meat in the cooker.

　　

Step 4

Mix the Tabasco and Worcestershire sauce into the tomatoes and pour over the chicken. Add the water. Cover and cook on low for about 6 hours, until the chicken is tender. Add the bell pepper, lima beans, and corn and continue cooking for another 1 to 2 hours, until the vegetables are tender. Season with salt to taste.

　　

Step 5

Remove the chicken and pork from the cooker. Tear the meat off the bones, discard the bones, and return the meat to the stew. Stir in the parsley just before serving.

　　Cooks' Note

　　Suggested Beverage: This is a versatile dish in terms of wine choices. I’d probably prefer a lighter red wine like a Pinot Noir or Sangiovese, or even a good microbrew.

　　The Gourmet Slow Cooker: Volume II