Brunswick chicken stew

Difficulty: ★★★


  • 4 Chicken leg and thigh.
  • 2 Ripe tomatoes.
  • 1 Ear of corn.
  • 1 Red pepper.
  • 1 Onion.
  • 1 Celery stalk.
  • 100 gr. Boiled white beans (optional).
  • 75 gr. Pork bacon.
  • 2 Garlic cloves.
  • Salt.
  • Black pepper, oregano, rosemary.
  • 1 Cayenne pepper.
  • 500 ml. Poultry stock.
  • 2 tbs. Cider vinegar.
  • Mild olive oil.

Category: Main course


Chop the chicken into 8 portions. Chop the onion, pepper, celery and garlic into fine brunoise. Chop also the onion, pepper and celery. Chop garlic into fine brunoise and cut tomato concasse. This recipe is going to be cooked in a Magefesa super fast Athenas Trio pressure cooker.
Prepare a poultry stock with trimmings and chicken backbones. Season to taste and heat the 6L unit over low heat with a little bit of olive oil.  When hot, brown the chicken until well browned. Sauté the julienned bacon in the same oil, remove and keep. Remove part of the fat and incorporate the onion, red pepper and sauté over low heat. When half sautéed, add the celery and garlic. Add the tomato and cayenne pepper at the end. When the whole is well sautéed, put the chicken and bacon back into the pot, pour the cider vinegar over it and season with herbs.
Let vinegar reduce for a few seconds and cover with the poultry stock. Add the ear of corn and close the pressure cooker. Set the regulating valve in II position and cook over maximum heat until the valve starts to release steam. Reduce heat intensity and let it cook for 9 minutes. Once time has elapsed, remove the unit from the heat source and let pressure release naturally (see the user’s guide). Add the boiled white beans and adjust seasoning.
Brunswick chicken stew is a typical recipe from the Southern States. Virginia and Georgia compete for its creation.  It is made with different types of flesh o r even a mix of two or more. It includes different kinds of vegetables, legumes and tomatoes. After a long cooking process, meat shreds and can be put back into the pot to continue cooking until we get a very thick soup.