As the weather cools, folks crave classic fall dishes, among them Brunswick Stew.
The dish, created in 1828 in Brunswick County, Virginia, according to legend, is open to interpretation and inspiration as ingredients go. Once rabbit and squirrel were primary components, while today it is chicken and pork. There are consistencies, however; most Brunswick Stews are tomato based and augment an animal protein with lima beans, corn, potatoes and often okra.
What is crafted is a rich, thick and hearty stew, full of complex and complimentary flavors ranging from savory to sweet to smoky. Make a big pot; leftovers are often better because as the dish sits, all those ingredients mesh and meld and become more unified. Cornbread is the quintessential accompaniment.
Our Brunswick Stew can be created with many local ingredients. Although it’s a bit tougher to source fresh items out-of-season, some area producers and farmers markets are open, even if on select days, in November and December.
The Virginia Beach Farmers Market is operated year-round. The Old Beach Farmers Market is seasonal, generally running Memorial Day through Labor Day, but there are special holiday markets on Nov. 19 and Dec. 17.
RECIPE: CLASSIC BRUNSWICK STEW
CHICKEN INGREDIENTS
1 large (4-5 pounds) boiler chicken
1 large onion, unpeeled, quartered
3 carrots, unpeeled, quartered
3 ribs celery, quartered
2 cloves garlic, unpeeled, crushed
1 small bunch parsley
1 bay leaf
1 tablespoon whole peppercorns
1 teaspoon sea salt
STEW INGREDIENTS
4-6 slices bacon, chopped
4 cups chicken broth
3 pounds new potatoes, scrubbed and quartered
2 medium onions, peeled and chopped
3 tablespoons tomato paste
4-5 pounds chicken
1-1/2 quarts stewed or canned crushed tomatoes
2 cups prepared lima beans
2 cups corn kernels
1 tablespoon sugar
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground red pepper
4 tablespoons butter
CHICKEN METHOD
Place chicken in a large stockpot and cover with water. Add onion, carrots, celery, garlic clove, parsley, bay leaf, peppercorns and sea salt. Cover pot and bring to a boil, then reduce heat to rolling boil and cook about 90 minutes until chicken is tender and meat is falling off the bone. Remove the pot from heat and allow to sit 10-15 minutes. Remove chicken from liquid and allow to cool; do not discard the chicken broth. Debone chicken and shred or chop the meat. Strain liquid to remove seasonings; cool, and skim the top of the liquid.
STEW METHOD
In a large stockpot over high heat, add chopped bacon and stir until cooked. Return 4 cups of the chicken broth to the large stockpot; if you don’t have 3 full cups, compliment the reserved broth with additional chicken or vegetable stock, or water. Add potatoes and onion and bring to a boil and cook until potatoes begin to soften, about 10 minutes. Stir in tomato paste. Add chicken. Reduce to a simmer and add stewed/crushed tomatoes, lima beans, corn, sugar, salt, black pepper and red pepper. Stir well and simmer, uncovered, for about one hour, stirring occasionally; stew should be thick. Add additional broth or water if needed. Stir in butter and serve.
Yields 8-12
Pair this dish with a Petit Verdot, which is increasingly becoming a signature Virginia vintage. This red grape is often found in classic Bordeaux blends (including Meritage) but is increasingly popular as a single varietal. Deep purple in color, the nose and palate bring lush red fruits, violet, spices and nuances of tobacco and leather. Full of body and flavor, the wine pleasantly lingers on the palate.
Patrick Evans-Hylton, a Johnson & Wales-trained chef, is a food authority on Chesapeake Bay regional cuisine and author of the upcoming book, “Dishing Up Virginia.” His work appears in print, television and radio. Read more of his adventures at food at www.PatrickEvansHylton.com.