Brunswick Stew

Dinosaur Bar-B-Que
Recipe of the Month
October 2008

 

4 lbs. bone-in chicken thighs
4-5 slices bacon, diced
1 ½ cup onion, diced
¾ cup green pepper, diced
2-3 Tbsp. fresh garlic, minced
3 cups chicken stock or broth
4 cups chopped tomato
1 ½ cup Dinosaur Sensuous Slathering BBQ sauce
3 Tbsp. yellow mustard
2 Tbsp. brown sugar
¼ cup Worcestershire sauce
2 cups frozen corn
1 ½ cups frozen butter or lima beans
Salt, pepper and tabasco to taste

1. Heat oven to 375 degrees. Add salt and pepper to chicken and roast until chicken is browned, approximately 45 minutes; set aside and retain juices.
2. In pot fry bacon until crisp and then remove from pan. Add onion and green pepper, and cook until softened. Add garlic and cook until soft, but not brown.
3. Deglaze pan with chicken stock or broth. Add fat skimmed juices from chicken pan.
4. Add roasted chicken, bone removed and skin off, tomatoes, BBQ sauce, mustard, Worcestershire and brown sugar. Simmer together until chicken falls apart; approximately 1-1 ½ hours.
5. Add corn and beans, and cook approximately 20-30 minutes until corn and beans are soft.
6. Season with salt, pepper and tabasco.

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