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Lunch: High Cotton Brunswick Stew
This recipe includes superfoods such as:
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2 tablespoons canola oil
1 onion, preferably Vidalia, chopped
1 poblano or green bell pepper, cored, seeded, and chopped
Coarse salt and freshly ground black pepper
2 cloves garlic, very finely chopped
1 teaspoon smoked paprika, or to taste
1/2 cup dry white wine
8 fingerling potatoes
6 cups homemade chicken stock or low-fat, reduced-sodium beef broth
1 (28-ounce) can whole tomatoes with juice
2 cups shelled fresh butter beans (about 1 1/2 pounds unshelled) or frozen butter beans
Scraped kernels from 4 ears fresh sweet corn (about 2 cups)
Bouquet garni (8 sprigs flat-leaf parsley; 6 sprigs thyme; 2 bay leaves, preferably fresh; and 10 whole black peppercorns, tied together in cheesecloth)
1 pound boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
1 pound pork tenderloin, cut into medallions
Instructions
Heat the oil in a large, heavy pot over medium-high heat until shimmering. Add the onion and poblano and season with salt and pepper. Cook until the vegetables are softened, 3 to 5 minutes. Add the garlic and smoked paprika. Cook until fragrant, 45 to 60 seconds. Add the wine and cook until almost dry, 3 to 5 minutes.
Add the potatoes, stock, tomatoes with juice, butter beans, corn, and bouquet garni. Bring to a boil. Decrease the heat to simmer. Cook, uncovered, until the butter beans and potatoes are just tender, about 30 minutes. Season the chicken and pork on both sides. Add the seasoned meat and continue to cook until the juices of the chicken run clear when pierced with a fork, 5 to 7 minutes. Taste and adjust for seasoning with salt and pepper. Ladle into warmed serving bowls and serve immediately.
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Serving Size: 6
| Amount Per ONE Serving | ||
|---|---|---|
| Calories 0 kcal | ||
| Fat 0 g | ||
| Carbohydrate 0 g | ||
| Protein 0 g | ||
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