Brunswick Stew With Chicken, Potatoes, Corn, and Lima Beans

Brunswick Stew with Cornbread
Brunswick Stew with Cornbread Photo: Diana Rattray
Prep: 20 mins
Cook: 3 hrs
Total: 3 hrs 20 mins
Servings: 6 to 8 servings
Nutritional Guidelines (per serving)
597 Calories
27g Fat
28g Carbs
59g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 597
% Daily Value*
Total Fat 27g 35%
Saturated Fat 8g 38%
Cholesterol 166mg 55%
Sodium 607mg 26%
Total Carbohydrate 28g 10%
Dietary Fiber 6g 21%
Protein 59g
Calcium 58mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Brunswick stew boasts a rich Southern history. The original Brunswick stew was said to be made with little more than onions and squirrel. Happily, it has evolved to become a vegetable-packed stew with a variety of meats, usually chicken or pork, or a combination. The origin of Brunswick stew is unclear, with North Carolina, Virginia, and Georgia all laying claim. 

Chicken provides the protein in this Brunswick stew. The combination of corn, lima beans, and potatoes in the tomato-based broth are classic.

See Also
Classic Brunswick Stew With Pork and Chicken


  • 1 broiler chicken or about 3 1/2 pounds chicken parts
  • 1 1/2 teaspoons salt
  • 1 1/2 cups diced red skin potatoes
  • 1 large can (15 ​ounces) tomato sauce
  • 1 1/2 cups lima beans, frozen or fresh
  • 3/4 cup chopped onion
  • 1 1/2 to 2 cups corn kernels
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon ground red pepper
  • 1/8 teaspoon dried oregano

Steps to Make It

  1. Place chicken and 1 1/2 teaspoons of salt in a large Dutch oven; add water to cover the chicken.

  2. Bring to a boil; cover, reduce the heat to low and simmer for about 2 hours, or until chicken is done and falling from the bone.

  3. Drain, reserving the broth.

  4. When cool enough to handle, remove and discard skin from chicken. Remove the chicken from the bones; discard the bones and chop the meat. Put the chopped chicken in a bowl and refrigerate it until it is needed.

  5. Skim fat from reserved broth. Return broth to Dutch oven; bring to a boil.

  6. Reduce heat to medium-low and cook, uncovered, until broth has reduced to 2 cups. 

  7. Add the diced potato and simmer 10 minutes. Add the tomato sauce, lima beans, and onion, and simmer an additional 20 minutes.

  8. Stir in reserved chicken, corn, and remaining ingredients, and simmer an additional 10 to 15 minutes or until vegetables are tender.