The Pit’s Brunswick Stew

The Pit Brunswick Stew recipe Raleigh Durham

Brunswick stew has been on the menu at The Pit since the restaurant opened in Raleigh in 2007. It is one of the restaurant’s top five best-selling side dishes. They serve as much as 10 gallons a day in the winter.

We got The Pit in Raleigh and Durham to share its Brunswick Stew recipe for our monthly Specialty of the House column. Specialty of the House gets recipes for local restaurant dishes. Send requests, including your city, to Specialty of the House, The N&O, P.O. Box 191, Raleigh, N.C. 27602; or email aweigl@newsobserver.com.

Recipe notes: The restaurant version uses leftover barbecue chicken and creamed corn that are also on the menu; the recipe tester adapted it to work for most home cooks; if you have a good barbecue spice rub, use that on the chicken. 

Vegetable spray oil

2 bone-in chicken breasts

Seasoning salt, onion salt, salt and freshly ground black pepper

1 medium Idaho potato, peeled and diced

1 tablespoon vegetable or corn oil

1 medium yellow onion, diced

12-ounces frozen lima beans

28-ounce can diced tomatoes

2 (14.75-ounce) cans creamed corn

8 cups chicken broth or stock

1/4 cup Texas Pete hot sauce

3 tablespoons kosher salt

2 tablespoons sugar

1/2 tablespoon freshly ground black pepper

1 stick unsalted butter

Heat oven to 350 degrees. 

Line a rimmed baking sheet with aluminum foil. Spray with vegetable oil spray.

Rub two chicken breasts with seasoning salt, onion salt, salt and pepper. Place on baking sheet and bake for 30 to 40 minutes until internal temperature on a meat thermometer registers 165 degrees. Remove from oven and set aside.

If you have a steamer basket, use it. Otherwise, use a metal strainer that will fit inside a medium saucepan with a lid; add an inch of water to the saucepan and bring to a simmer. Place peeled and diced potatoes inside metal strainer, fit inside the sauce pan and cover. Steam potatoes for 10 minutes. Remove from heat.

Heat oil in a large Dutch oven or stock pot over medium heat. Saute onions and lima beans about 5 minutes until onions are translucent. Add tomatoes, creamed corn and chicken broth and bring to a simmer. Stir in Texas Pete sauce, salt, sugar and pepper.

Add potatoes; simmer for 10 minutes. Turn off heat.

Shred chicken and add it to the stew along with butter. Stir until butter is melted. Taste and season with salt, pepper and sugar as needed.

Yield: 12-15 servings

[gpp_icon type=”summary”] The Pit’s Brunswick Stew