Cookin' Outdoors with Johnny Nix                                
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Brunswich Stew

4 bacon slices

¼ cup vegetable oil

1 chicken cut into 8 pieces

2 medium onions, chopped

2 celery ribs (with leaves) chopped

2 carrot, chopped

1 medium smoked ham hock, trimmed

1 large can of tomatoes, chopped, juice reserved

1 small dried red chile, seeded and minced

1 tablespoon Worcestershire sauce

1 teaspoon paprika

salt and ground pepper

1 ½ cups fresh or frozen corn kernels

1 ½ cups fresh or frozen okra, sliced

1 ½ cups fresh or frozen baby lima beans

¼ teaspoon red pepper flakes

1 tablespoon chicken base (mixed in 1 cup warm water)

 

Place a large Dutch oven over medium high heat.  Add the bacon and cook until crisp.  Remove to paper towels to drain, reserve drippings in skillet, crumble bacon and set aside.

 

Add the oil to the bacon drippings in the pan and heat over medium-high heat.  Add the chicken, brown on all sides and transfer to platter.  Reduce the heat to medium and add the onions, celery, and carrot, cook 5 to 8 minutes, stirring occasionally.

 

Return the chicken to the pan and add the ham hock, tomatoes with juice, chile, Worcestershire, paprika, and salt and pepper to taste.  Add enough water, and add chicken base to cover the ingredients by 1 inch and stir.  Bring to a steady simmer, skimming any scum off the surface; cover and cook slowly until the chicken is very tender, 2 ½ to 3 hours.  Skim any excess fat from top.

 

Using a slotted spoon, transfer the chicken and ham hock to the platter; when cool enough to handle, remove and discard the bones, and any skin.  Shred the meats and return to the pan.  Add the corn, okra, lima beans, and reserved bacon.  Simmer, uncovered, about 1 hour, stirring every 10 minutes for the first half-hour and then frequently to prevent the ingredients from scorching on the bottom of the pan.