Follow these steps for perfect results
granulated garlic
granulated
light brown sugar
paprika
dry mustard
cayenne pepper
Kosher salt
black pepper
freshly ground
chicken thighs
bone in and skin on
low-sodium chicken stock
white wine
Worcestershire sauce
liquid smoke
smoked bacon
cut into 1/2-inch pieces
canola oil
garlic
minced
celery
diced
yellow onion
diced
green bell pepper
seeded and diced
russet potato
peeled and cut 3/4-inch dice
diced fire-roasted tomatoes
canned
BBQ sauce
frozen corn kernels
thawed
pinto beans
drained
lima beans
drained
Hot sauce
to finish
Preheat the oven to 350 degrees F.
Combine granulated garlic, light brown sugar, paprika, dry mustard, cayenne pepper, salt, and pepper in a bowl.
Place chicken thighs in a resealable plastic bag and pour the dry seasoning over them.
Seal the bag and shake to coat the chicken evenly.
Transfer the chicken to a roasting pan.
Pour 2 tablespoons of chicken stock, white wine, Worcestershire sauce, and liquid smoke over the chicken.
Cover tightly with foil and roast for 30 minutes.
Uncover the foil and continue to roast for another 30 minutes.
Remove the pan from the oven and place on the stovetop.
Remove the chicken to a plate.
Set a large Dutch oven over medium-high heat.
Add bacon and canola oil and cook until bacon is brown and fat has rendered slightly, about 7-8 minutes.
Remove the bacon with a slotted spoon and set aside.
Add garlic, celery, onions, peppers, and potatoes to the Dutch oven and cook in the bacon fat until translucent, about 4-5 minutes.
Add the reserved chicken to the Dutch oven.
Cook for 2-3 minutes to add a little color.
Pour any juices from the roasting pan into the Dutch oven.
Use a little water to deglaze the roasting pan, scraping up any browned bits.
Return the bacon to the Dutch oven, add the tomatoes and their juices, and pour in the remaining chicken stock.
Stir well and simmer for 35 minutes, stirring occasionally.
Add the BBQ sauce, corn, pinto beans, and lima beans to the stew.
Stir well and simmer until the chicken is very tender, the vegetables are soft, and the beans are heated through, about 15-20 minutes.
Taste and season with salt, pepper, and a few dashes of hot sauce.
Serve with cornbread and slaw.
Expert advice for the best results
Adjust the amount of hot sauce to your preference.
For a thicker stew, mash some of the potatoes before serving.
Serve with a dollop of sour cream or Greek yogurt.
Everything you need to know before you start
20 minutes
Can be made 1-2 days in advance
Serve in a deep bowl, garnished with a sprig of parsley.
Cornbread
Coleslaw
Complements the smoky flavor.
Pairs well with BBQ flavors.
Discover the story behind this recipe
A traditional Southern stew, often served at gatherings.
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