The town of Brunswick, Georgia and Brunswick County, Virginia both claim to be the origin of the stew.
A plaque on an old iron pot in Brunswick, Georgia, states the first Brunswick stew was made in it on July 2, 1898, on nearby St. Simons Island. A competing story claims a Virginia state legislator's chef invented the recipe in 1828 on a hunting expedition.
However, Marjorie Kinnan Rawlings, in her 1942 Cross Creek Cookery, wrote that the stew, said to have been one of Queen Victoria's favorites, may actually come from Braunschweig, Germany.
In areas where Brunswick stew is sold for fundraising, it is made in large iron pots over open flame or gas. Unlike soup, the stew is usually allowed to simmer and cook for long periods of time. This may be attributed to the older tradition of putting game meats into the stew, which might require a longer cooking time to ensure that the meats were tender.
No matter how many stories about Brunswick Stew, it's tasty.
Chicken Brunswick Stew
Copyright 2012, Christine’s Pantry. All rights reserved.
3 boneless skinless chicken breast, chopped
1 (18 oz.) bottle BBQ sauce
1/4 cup ketchup
1(15.25 oz.) can corn, drained
1 (14.25 oz.) can diced tomatoes
1 (15.5 oz.) can great northern beans, drained and rinsed
1 tablespoon Worcestershire sauce
salt and pepper, to taste
1 teaspoon liquid smoke
1 teaspoon sugar
1/4 cup chicken broth
1 tablespoon vegetable oil
In a skillet, heat oil over medium heat. Add chicken, salt and pepper, cook until no longer pink.
Once chicken is cooked, using a slotted spoon, transfer chicken to a large pot. Add remaining ingredients, stir well. Simmer for 30 minutes. Stirring often. Enjoy!