Low Sugar Classic Brunswick Stew

Total time2 hr

Prep time25 min

Cook time1 hr 35 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

6 servings

2 lbs bone-in, skin-on chicken thighs (about 4 thighs)
Heritage Farm Bone In Skin On Chicken Thighs
H-E-B Natural Bone-in Skin-on Chicken Thighs Trader Joe's All Natural Bone-In Skin-On Chicken Thighs Hill Country Fare Bone-in Skin-on Chicken Thighs, Value Pack Wegmans Bone-In, Skin-On, Chicken Thighs, Raised without Antibiotics, FAMILY PACK
See all
1 lb pulled pork (cooked, or raw boneless pork shoulder cut into 2-inch chunks)
1 tbsp vegetable oil
1 medium yellow onion, diced
3 cloves garlic, minced
1 can (14.5 oz) diced tomatoes, with juices
1 can (15 oz) crushed tomatoes
3 cups low-sodium chicken broth
2 tbsp worcestershire sauce
2 tbsp apple cider vinegar
1 tbsp brown sugar
Chef's tip
Use the same volume. Brown-sugar replacements vary in moisture, spread, and browning, so follow the package's baking guidance and start checking a few minutes early.
1 tsp smoked paprika
½ tsp dry mustard
¼ tsp cayenne pepper
½ tsp black pepper
1 tsp salt, plus more to taste
1 lb yukon gold potatoes, cut into ¾-inch cubes
1 ½ cups frozen corn kernels
1 ½ cups frozen lima beans

For serving

hot sauce, for serving (optional)
sliced scallions, for serving (optional)

Instructions

1
Pat the chicken thighs dry and season all over with the salt and black pepper. Heat the vegetable oil in a 6-quart Dutch oven over medium-high heat until shimmering. Add the chicken thighs skin-side down and sear, undisturbed, for 5–6 minutes until the skin is deep golden brown and releases easily from the pot. Flip and sear the second side for 3 minutes, then transfer to a plate. (If using raw pork shoulder chunks, add them to the pot in a single layer after removing the chicken and sear for 3–4 minutes per side until browned on at least two sides, then transfer to the plate with the chicken.)
2
Reduce the heat to medium. Add the diced onion to the pot and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute, watching closely so it does not scorch.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!