Brunswick Stew

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

From the kitchen of Carly

Deep Southern comfort in a bowl, this rabbit stew builds serious flavor through a careful sear and long simmer. Cayenne-dusted meat falls tender into a tomato and vegetable base that tastes like generations of home cooking.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 (3-pound) rabbit or chicken, cut with a cleaver through bones into 2-inch pieces
11 cup all-purpose flour
11 teaspoon cayenne
11/4 cup vegetable oil, divided
11 medium onion, chopped
11 medium green bell pepper, chopped
12 garlic cloves, finely chopped
11 Turkish or 1/2 California bay leaf
11 3/4 cups reduced-sodium chicken broth
11 (28-ounce) can whole tomatoes in juice, drained, reserving juice, and chopped
11 (10-ounce) package frozen corn
11 (10-ounce) package frozen lima beans

Instructions

Pat rabbit dry and sprinkle evenly with 1 teaspoon salt and 1/2 teaspoon black pepper.
Whisk together flour and cayenne in a shallow bowl, then dredge rabbit in flour, shaking off excess.
Heat 2 tablespoons oil in a wide 6- to 7-quart heavy pot over medium heat until it shimmers. Brown half of rabbit, turning once, about 10 minutes total. Transfer to a plate. Add 1 tablespoon oil to pot and brown remaining rabbit; transfer to plate.
Add remaining tablespoon oil to pot along with onion, bell pepper, garlic, 3/4 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring and scraping up brown bits, until vegetables are softened, about 8 minutes.
Add bay leaf, broth, tomatoes with juice, and rabbit with any meat juices from plate and bring to a simmer. Simmer, covered, 50 minutes.
Stir in corn and lima beans, then simmer, uncovered, until stew is slightly thickened and vegetables are tender, 15 to 20 minutes. Season with salt and pepper. Discard bay leaf.