Brunswick stew is the ultimate comfort food.  It’s perfect for those cold days, especially since spring is not cooperating this year.  I am originally from Brunswick County, VA (not GA) and am very fond of this native stew.  The local fire departments and rescue squads still rely on sales from this recipe.  Every time I am back home, I make sure to pick up a quart or two.  I hope you enjoy it.  Let’s get started.

What you will need:

• 1 whole chicken or 4lbs. parts
• ¼ cup flour
• 1 tsp.  ground black pepper
• ½ tsp. thyme
• 1/8 tsp. cayenne pepper
• 3 tbsp. vegetable oil
• 1 onion (chopped)
• 6 oz. bacon
• 1 box chicken broth
• 5 tomatoes (cut into chunks)
• ½ cup green pepper (diced)
• ¼ cup red bell pepper (diced)
• 1 medium bay leaf
• 2 cups lima beans
• 2 cups corn
• 4 large potatoes (peeled and cubed)

Instructions:

In a large bowl, mix together flour, salt, pepper, thyme and cayenne pepper. Dredge the chicken pieces in the flour mixture. In a large skillet, add 2 tbsp. oil. Cook chicken, turning often, until done. Remove and place into the Dutch oven.

Fry the bacon in the skillet, add remaining oil and saute onion and peppers. Add the remaining flour mixture and ½ the chicken broth, and bring to a boil. Pour the mixture over the chicken in the Dutch oven and add remaining broth, tomatoes, potatoes, and the bay leaf.

Set up the Big Green Egg for indirect cooking, at about 225 degrees. Cover and simmer for about 30 minutes, add the lima beans and corn and simmer uncovered until the vegetables are tender (about 20 minutes). Remove and discard the bay leaf and season with additional salt and pepper to taste. Enjoy.