Brunswick Stew

Recipe adapted from Joy of Cooking

Ingredients

• 2 ½ pounds chicken parts – I used all dark meat
  
• Kosher salt and black pepper
  
• 1 tablespoon canola oil
  
• 1 medium onion, chopped
  
• ¼ teaspoon celery seed
  
• 3 cups fresh or frozen lima beans
  
• 2 cups cooked pulled pork, chopped
  
• 1 can fire roasted tomatoes
  
• 1 cup homemade barbecue sauce
  
• 1 (8 ounce) can tomato sauce
  
• ½ -1 cup chicken broth or water
  
• 1 bay leaf
  
• 1 tablespoon Worcestershire sauce
  

Directions

1. Heat oil over medium high heat and season the chicken with salt and pepper. Brown the chicken on all sides. Remove to a plate and set aside.
   
2. Drain off all but 2 tablespoons of fat. Reduce heat to medium and add onion, celery seed, 1 teaspoon of salt, and ½ teaspoon black pepper; cook about ten minutes or until tender but not browned. Add the lima beans, pulled pork, tomatoes, barbecue sauce, tomato sauce, chicken broth or water, bay leaf, Worcestershire sauce, kosher salt, and black pepper. Return the browned chicken to the pot and bring to a boil. Reduce the heat to low and simmer for 2 hours, stirring occasionally. Off the heat and leave stew on hot stove eye, covered, for an additional hour.
   
3. Remove the bay leaf and any chicken bones or skin, if desired. Season with salt and pepper to taste. Serves 4 to 5. 

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