Brunswick Stew

Ingredients · per serving

• 800 ml Chicken stock
• 1 medium Green bell pepper
• 400 g Tinned butter beans
• 1 leaf Bay leaf
• 3 tbsp Fresh parsley
• 400 g Maris Piper potatoes
• to taste Black pepper
• 4 cloves Garlic
• 500 g Chicken thigh fillets
• 1 tsp Cider vinegar
• 1 tbsp Olive oil
• 200 g Sweetcorn
• to taste Hot sauce
• ½ tsp Cayenne pepper
• 4 slices Sourdough bread
• 1 tsp Ground cumin
• 1 tbsp Worcestershire sauce
• 1 tsp Dried thyme
• to taste Salt
• 400 g Tinned chopped tomatoes
• 4 tbsp BBQ sauce
• 2 tsp Smoked paprika
• 1 large Onion

Instructions

1. Cube the chicken thighs into 3cm pieces. Dice the potatoes and onion. Mince the garlic.
2. Heat 1 tbsp olive oil in a heavy pot over medium-high heat. Brown the chicken 5-6 minutes, stirring occasionally. Lift onto a plate.
3. Lower heat to medium. Add the diced onion to the pot, cook 5 min until soft.
4. Add the diced bell pepper and minced garlic. Cook 3 min more.
5. Stir in smoked paprika, ground cumin, dried thyme, cayenne, salt and pepper. Stir 30 seconds.
6. Return the chicken. Pour in the chicken stock, tinned tomatoes, BBQ sauce, Worcestershire sauce and bay leaf. Bring to a simmer.
7. Add the diced potatoes. Cover slightly, simmer 20 minutes until potatoes are tender.
8. Add the lima beans and sweetcorn. Simmer 10 more minutes uncovered until the stew thickens slightly. Off the heat, stir in a splash of cider vinegar to brighten. Ladle into bowls, scatter parsley, hot sauce on the side, with crusty cornbread or hunks of sourdough.

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