Chicken and Brisket Brunswick Stew

One of the perks of being a friend of, or related to, a food blogger, is random food deliveries. I try to keep my sister’s freezer stocked with comfort foods, but have been neglecting her a bit recently. So when I saw this recipe for Chicken and Brisket Brunswick Stew, it seemed right up her alley and I knew I had to make it for her.

I adapted the recipe for what I could find/what I had on hand, but the general gist is still there.

My sister doesn’t live in Philly, so I need to pack her goodies up in freezer-friendly containers to give her when I see her. Zyliss recently sent me a 10 piece fresh plastic food storage container set, which is perfect for freezable foods.

The containers are 100% leak proof and airtight, and are freezer, dishwasher, and microwave safe.

Zyliss was kind enough to send a second set my way to giveaway! More details at the end of the post.

Ingredients:

• 3 onions, chopped
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 3 cups beef broth
• 1 lb boneless skinless chicken breasts
• 1 lb boneless skinless chicken thighs
• 1 lb shredded barbecue beef brisket (I purchased this at my local supermarket)
• 1 (28 oz) can fire-roasted crushed tomatoes
• 1 (14 oz) bag frozen corn kernels
• 1 (15.5 oz) can cannellini beans
• 1 (14 oz) can diced tomatoes
• 1 tablespoon brown sugar
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1 tablespoon chili powder
• 1/2 tablespoon smoked paprika
• 1 teaspoon cayenne powder
• 1/2 teaspoon pepper
• the juice of one lemon
• hot sauce (optional)

Heat the olive oil in a large pot. Add the onions and garlic and saute until fragrant, about 3-5 minutes.

Add the beef broth. Stir in the chicken, brisket, crushed tomatoes, corn, cannellini beans, diced tomatoes, brown sugar, mustard, Worcestershire sauce, chili powder, paprika, cayenne powder, and pepper.

Bring to a boil. Cover, reduce heat to medium low, and cook, stirring occasionally for 2 hours.

Remove the chicken and shred into large pieces using two forks.

Add back to the stew and add the lemon juice. Cover and simmer for another 10 minutes.

Serve with hot sauce, if desired.

This is a hearty stew, perfect for cold days.

There is a subtle barbecue flavor to this, along with some nice spice from the seasonings. However, it is not spicy.  If you’re like my sister and love heat, be sure to serve with your favorite hot sauce!

To enter my giveaway, use the widget below. Good luck!

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Yum

Chicken and Brisket Brunswick Stew

Prep Time: 20 minutes

Cook Time: 2 hours, 10 minutes

Yield: 12 servings

Ingredients

• 3 onions, chopped
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 3 cups beef broth
• 1 lb boneless skinless chicken breasts
• 1 lb boneless skinless chicken thighs
• 1 lb shredded barbecue beef brisket (I purchased this at my local supermarket)
• 1 (28 oz) can fire-roasted crushed tomatoes
• 1 (14 oz) bag frozen corn kernels
• 1 (15.5 oz) can cannellini beans
• 1 (14 oz) can diced tomatoes
• 1 tablespoon brown sugar
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1 tablespoon chili powder
• 1/2 tablespoon smoked paprika
• 1 teaspoon cayenne powder
• 1/2 teaspoon pepper
• the juice of one lemon
• hot sauce (optional)

Instructions

1. Heat the olive oil in a large pot. Add the onions and garlic and saute until fragrant, about 3-5 minutes.
2. Add the beef broth. Stir in the chicken, brisket, crushed tomatoes, corn, cannellini beans, diced tomatoes, brown sugar, mustard, Worcestershire sauce, chili powder, paprika, cayenne powder, and pepper.
3. Bring to a boil. Cover, reduce heat to medium low, and cook, stirring occasionally for 2 hours.
4. Remove the chicken and shred into large pieces using two forks.
5. Add back to the stew and add the lemon juice. Cover and simmer for another 10 minutes.
6. Serve with hot sauce, if desired.

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