Brunswick Stew

Ingredients

• 1½ lb bone-in, skin-on chicken thighs
• 1 lb pork shoulder (boston butt), boneless
• 4 oz bacon
• 1 yellow onion
• 3 clove garlic
• 28 oz diced tomatoes
• 4 cup chicken broth
• ½ cup BBQ sauce
• 1 tbsp Worcestershire sauce
• 1 tbsp apple cider vinegar
• 1½ cup frozen corn
• 1½ cup frozen lima beans
• 1 lb potatoes
• 1 tsp smoked paprika
• ¼ tsp cayenne pepper (optional)
• 1½ tsp salt
• ½ tsp black pepper
• 1 tsp hot sauce (optional)
• 2 tbsp fresh parsley (optional)

Steps

1. Cut bacon into small pieces. In a large Dutch oven or pot, cook bacon over medium heat until crispy. Remove bacon with a slotted spoon and set aside, leaving rendered fat in the pot.
2. Season chicken thighs and pork shoulder with salt and pepper. Sear chicken and pork in the bacon fat until browned on all sides. Remove meat and set aside.
3. Add chopped onion to the pot and cook until softened, about 5-7 minutes. Add minced garlic and cook for 1 minute more until fragrant. Stir in diced tomatoes, chicken broth, BBQ sauce, Worcestershire sauce, apple cider vinegar, smoked paprika, cayenne pepper (if using), salt, and black pepper.
4. Return chicken and pork to the pot. Bring to a simmer, then reduce heat to low, cover, and cook for 1.5-2 hours, or until meat is very tender and easily shreds.
5. Remove chicken and pork from the pot. Shred the meat using two forks, discarding bones and skin from the chicken. Return shredded meat to the pot.
6. Add peeled and diced potatoes, frozen corn, and frozen lima beans to the stew. Simmer uncovered for 20-30 minutes, or until vegetables are tender and the stew has thickened to your desired consistency.
7. Stir in the reserved crispy bacon. Taste and adjust seasonings, adding more salt, pepper, or hot sauce if desired.
8. Serve hot, garnished with fresh parsley if using.