Brunswick Stew

Ingredients for Brunswick Stew

• 1 (3-pound) rabbit or chicken, cut with a cleaver through bones into 2-inch pieces

• 130g plain flour

• 1 teaspoon cayenne

• 60ml vegetable oil, divided

• 1 medium onion, chopped

• 1 medium green pepper, chopped

• 2 garlic cloves, finely chopped

• 1 Turkish or 1/2 California bay leaf

• 425ml reduced-sodium chicken broth

• 1 (800g) can whole tomatoes in juice, drained, reserving juice, and chopped

• 1 (275g) package frozen corn

• 1 (275g) package frozen lima beans

Pat rabbit dry and sprinkle evenly with 1 teaspoon salt and 1/2 teaspoons black pepper.

Whisk together flour and cayenne in a shallow bowl, then dredge rabbit in flour, shaking off excess.

Heat 2 tablespoons oil in a wide 6- to 7-quart heavy pot over medium heat until it shimmers. Brown half of rabbit, turning once, about 10 minutes total. Transfer to a plate. Add 1 tablespoon oil to pot and brown remaining rabbit; transfer to plate.

Add remaining tablespoon oil to pot along with onion, pepper, garlic, 3/4 teaspoons salt, and 1/2 teaspoons pepper and cook, stirring and scraping up brown bits, until vegetables are softened, about 8 minutes.

Add bay leaf, broth, tomatoes with juice, and rabbit with any meat juices from plate and bring to a simmer. Simmer, covered, 50 minutes.

Stir in corn and lima beans, then simmer, uncovered, until stew is slightly thickened and vegetables are tender, 15 to 20 minutes. Season with salt and pepper. Discard bay leaf.

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