Name: Brunswick Stew
Cook time: 1 hr
Total time: 2 hr
Yield: Makes 6 to 8 (main course) servings
Ingredients: 1 (3-pound) rabbit or chicken, cut with a cleaver through bones into 2-inch pieces; 1 cup all-purpose flour; 1 teaspoon cayenne; 1/4 cup vegetable oil, divided; 1 medium onion, chopped; 1 medium green bell pepper, chopped; 2 garlic cloves, finely chopped; 1 Turkish or 1/2 California bay leaf; 1 3/4 cups reduced-sodium chicken broth; 1 (28-ounce) can whole tomatoes in juice, drained, reserving juice, and chopped; 1 (10-ounce) package frozen corn; 1 (10-ounce) package frozen lima beans

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photo by Romulo Yanes

Residents of Brunswick, Georgia, and Brunswick County, Virginia, are both fiercely protective of the provenance of this dish, but let's face it—hunters have lived off this sort of thing forever. Like all stews, this tastes even better the next day.

Recipe notes

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