Monday 11 April 2016

Brunswick Stew

I was initially somewhat dubious, but this was really good! I do want to try tweaking the recipe a bit next time, but it's definitely worth making again.

Brunswick Stew
Slightly Adapted from Cook's Country April/May 2016
1 Tbsp. peanut oil
1 onion, chopped fine
3/4 c. ketchup
4 c. water
2 lbs. boneless, skinless chicken thighs
1 lb. russet potatoes, cut into 1/2" chunks
250g kielbasa, sliced and quartered
6 Tbsp. cider vinegar
2 Tbsp. Worcestershire sauce
1 Tbsp. yellow mustard
1 tsp. garlic powder
1 tsp. coarse sea salt
1 tsp. black pepper
1/4 tsp. red pepper flakes
1 (14 oz.) tin diced tomatoes
1/2 c. trimmed green beans
1/2 c. frozen corn

1. Heat oil over medium high heat. Add onion and cook until softened.
2. Add ketchup and 1/4 c. water and cook until fond begins to form and mixture has thickened (~6 minutes).
3. Add chicken, potatoes, kielbasa, vinegar, 1 1/2 Tbsp. Worcestershire, mustard, garlic powder, salt, pepper, pepper flakes, and remaining 3 3/4 c. water and bring to a boil.
4. Reduce heat to low, cover, and simmer until potatoes are tender (30 minutes).
5. Transfer chicken to plate and allow to cool slightly. Shred with 2 forks and return to pot.
6. Add tomatoes, beans, and corn and simmer for an additional 15 minutes.
7. Stir in remaining 1 1/2 tsp. (1/2 Tbsp.) Worcestershire sauce.
8. Serve with crusty bread and soft butter.

I'm really pleased wiht how this came out. I think next time I'd just add a bit more veg and pepper flakes to give it some more kick.

Brunswick Stew (Now with More Vegetables!)
1 Tbsp. peanut oil
1 onion, chopped fine
3/4 c. ketchup
4 c. water
2 lbs. boneless, skinless chicken thighs
1 lb. russet potatoes
250g-350g kielbasa, sliced and quartered
6 Tbsp. cider vinegar
2 1/2 Tbsp. Worcestershire sauce
1 Tbsp. yellow mustard
1 1/2 tsp. garlic powder
1 tsp. coarse sea salt
1 tsp. black pepper
1/2 tsp. red pepper flakes
1 tin diced tomatoes
1 c. trimmed green beans
1 c. frozen corn
1/2 c. zucchini slices (optional)
100g baby spinach (optional)

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