My Brunswick Stew Chicken Skillet

My Brunswick Stew Chicken Skillet Dinner

I love Brunswick Stew! 

I grew up eating it in the South, in the Summer months, throughout the year, but especially for the 4th. of July.

There is a history of the stew which I have written here:

Brunswick Stew, Cheese Straws, and Angel Food Cake

I also give you the recipes for all 3!

Brunswick Stew, Cheese Straws, and Angel Food Cake  🙂

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I also have the recipe here:

Brunswick Stew and Barbeque

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The Brunswick Stew that I grew up eating and enjoying, the Chicken was always cooked first, then Pulverized into tiny bits, and then added to the Stew to blend in with the Broth and other Stew ingredients thus thickening it up.  Understand that I love that way of eating it, but this time I wanted to change things up a bit and do a bit of experimentation by keeping the Chicken Breasts whole, and instead of large Stew Pots, I wanted to cook it in a Medium-Sized Pot, and bake it in my Cast Iron Skillet.

Like So…

It ended up tasting delicious!  Especially the Chicken!

I was really happy that it turned out as well as it did.  But instead of a Stew it was more like a Casserole.

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Marinating The Chicken In My Leftover Brunswick Stew

(I had some leftover Brunswick Stew from a past pot that I had made and then thawed out.  My original intention was to marinate Chicken Breasts in the Stew for a few days, and then have Gordon to Grill them on the outside Grill.  However, we forgot about them as they were in the garage refrigerator so we had to throw them out.  I’m sure they would have been delicious cooked that way.)

I am posting the photos of how I prepared the Chicken Breasts for the Marinade though because it is the same way I did it with this recipe I am giving you.  I just liked these photos better.

I first wash the Chicken Breasts and remove any of the fat.

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With a Sharp Knife I am slicing through the Chicken Breasts so as to better penetrate the Stew. 

But do not cut all the way through the Breasts.

Next place the Chicken Breasts into a Zip Lock Baggie and Dollop a few Ladles of the Stew into the bag over the Chicken.

Smoosh it Around, Then Place Into a Bowl and put in the Fridge Until Ready

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The Chicken I Made For This Recipe:

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Thawing Out A Past Brunswick Stew

(This is GOLD to Me!)

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Washed My Chicken Breasts

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Dolloped Some Brunswick Stew Into A Zip Lock Baggie..

Slicing Into Each Chicken Breast..

Place Breasts Into The Baggie, Seal, Smoosh Them Around In The Baggie, Place Into Refrigerator For A Few Days So Marinate

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My Brunswick Stew Chicken Skillet Dinner

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I’m Using All Of The Ingredients That I Normally Use In My Brunswick Stew Recipe

(I didn’t use as much as you see above.  I do give you the amounts here in the listed Ingredients though.)

Ingredients:

3-4 Chicken Breasts, Marinated In Brunswick Stew

1/2 to 3/4 Cup Onion, Chopped

10-12 Small Gold Potatoes, Boiled

1 Can Lima Beans, Drained

1, 28 oz. Can of Tomatoes

1, 28 oz. Can of Crushed Tomatoes

3/4 Cup of Frozen Peas

1 Can Shoepeg Corn

2-3 T. of Vinegar

1/2- 1 Cup of Ketchup

Dashes of Tabasco Sauce

2-3 T. Lemon Juice

2-3 T. Worcestershire Sauce

Salt and Pepper To Taste

Olive Oil for Frying Chicken

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(Bizarrely enough I didn’t even think to use Chicken Broth here, even though I cook the Stew in the Chicken Broth I use when I make my original Brunswick Stew.)

So, I recommend that you use about a Cup or Two of Chicken Broth when making this.

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On a Medium Heat place the Canned Tomatoes into the Pot.  You can use Cooking Scissors to cut up the Tomatoes.

(This is also where you would add about a Cup or two of Chicken Broth.)

Chopping My Onion To Add To The Pot

Here Are My Crushed Tomatoes And Frozen Peas To Add

Stir Often

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In a separate pot bring your Potatoes up to a Boil and cook until Fork Tender.

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Time To Add Cans Of Lima Beans And Shoepeg Corn, Drained

Add The Vinegar Next…

And The Salt And Pepper To Taste…

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Time to add the Lemon Juice, Tabasco, and Worcestershire Sauce

Stirring Often

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Potatoes Are Boiling And Stew Is Simmering

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Adding The Ketchup, Stew Is Boiling, Stir Often

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Potatoes Are Fork Tender..

Time To Cut Them And Place Them Into The Stew

You Can See Everything Thickening Up Nicely

(Reduce Heat To A Very Low Simmer)

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Now It’s Time To Fry The Chicken Breasts

In My Grilling Cast Iron Skillet… Bring Up To A Medium-High Heat

Adding Some Olive Oil..

When Nice And Hot Remove The Chicken Breasts And Place Into The Cast Iron Skillet Grill

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Now I Am Placing My Cast Iron Skillet On The Stove Top

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Placing My Brunswick Stew Mixture Into My Cast Iron Skillet

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Frying My Chicken Breasts, Love The Grill Marks

When The Chicken Breasts Are Done Place Them On Top Of The Brunswick Stew In The Skillet

I Placed These Delicious Little Bits On Top Of My Chicken Breasts

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I Then Placed The Skillet Into A 350F Oven For 15 Minutes

Keep Refrigerated, Enjoy The Leftovers

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See Y’all Later!

Julie (Ju-Baby)

(Grammaw Nellie Mae would be so proud.)  🙂