Brunswick Stew

Preparation info
  • Yield:

    6 to 8

    • Difficulty


Appears in
Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About

The name of the following dish is derived from the place of its origin, Brunswick County, Virginia. The dish was originally made with squirrel, but chicken makes a practical and palatable substitute. The dish was created in the early 1800s, and one source states specifically in the year 1828 at a political rally. Some authorities state that only onions were used in the original recipe and that corn and lima beans (which to my taste are essential to the goodness of the dish) were added with