Name: Classic Chicken and Ham Brunswick Stew
Ingredients: 4 pound whole chicken; 1/3 cup flour; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon dried thyme; 1 dash cayenne pepper; 3 tablespoon vegetable oil; 2 onions, chopped; 6 ounce smoked ham, cut into 1/2" cubes; 4 cup chicken stock; 1 3/4 pound tomatoes, quartered and drained; 1 green bell pepper, cut into 1/2" pieces; 1 bay leaf; 10 ounce frozen lima beans, thawed; 10 ounce frozen corn, thawed

Classic Chicken and Ham Brunswick Stew

There's nothing more comforting than a big bowl of hearty stew. Classic Chicken and Ham Brunswick Stew is an easy southern Brunswick stew recipe with a variety of delicious ingredients. Potatoes, peppers, beans, corn and more are packed into this stew, so one bowl will fill you right up. Make a big pot of this stew, and freeze the leftovers if you wish - we promise it will be just as good the second time.

Ingredients

4 pounds whole chicken
1/3 cup flour
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
1 dash cayenne pepper
3 tablespoons vegetable oil
2 onions, chopped
6 ounces smoked ham, cut into 1/2" cubes
4 cups chicken stock
1 3/4 pound tomatoes, quartered and drained
1 green bell pepper, cut into 1/2" pieces
1 bay leaf
10 ounces frozen lima beans, thawed
10 ounces frozen corn, thawed

Instructions

Cut chicken into serving pieces, rinse, let drain but do not dry.
In a shallow bowl, mix the flour, salt, pepper, thyme and cayenne. Dredge the damp chicken pieces in the seasoned flour. Reserve seasoned flour.
In a large skillet, heat 2 tablespoons of the oil over medium high heat. Add the chicken pieces to the pan in a single layer without crowding, in batches if necessary, and cook, turning, until golden brown. Remove chicken to a flameproof casserole.
Add the remaining 1 tablespoon oil and the onions to the skillet. Cook, stirring occasionally, until soft, about 3 minutes.
Add the ham and cook until lightly browned, about 3 minutes.
Sprinkle the reserved seasoned flour over the ham and onions and cook, stirring, 30 - 45 seconds.
Pour in half the stock. Bring to a boil scraping any brown bits from the bottom of the skillet. Boil, stirring, until slightly thickened. Add to the chicken in the casserole.
Add the tomatoes, remaining stock, green pepper and bay leaf. Bring to a boil, reduce heat and simmer, partially covered, 15 minutes.
Add the lima beans and corn and simmer, uncovered, until the chicken and vegetables are tender, 10 - 12 minutes longer.
Skim fat off top, remove bay leaf, season with additional salt and pepper to taste.