In a fit of culinary pique laced with a dash of nostalgia, my D.C. correspondent (otherwise known as my old pal of 30 years) set to work in the kitchen and emailed me about his exploits!
“I’m making Brunswick Stew tonight and cornbread. (My Southern childhood came calling yesterday.) This dish used to confuse me growing up because we had a neighbor from Emporia, Virginia who made something similar called Chicken Muddle. Even though some folks also called it Brunswick Stew, our neighbor insisted that was something a little different—you eat Brunswick Stew with a spoon and Chicken Muddle with a fork.“I looked at both of the recipes. They are not that different, just the thickness. Call it whatever you want—I’ve called it satisfying and delicious for years!”
So then, here’s a recipe for Brunswick Stew...or Virginia Chicken Muddle:
Ingredients
1 whole chicken (around 3-4 lbs)
Several quarts water or enough to cover the chicken
1 quart butter beans, canned and drained (or fresh if in season)
1 quart canned whole or crushed tomatoes (plus their juices)
1 quart chopped potatoes
1 quart or 1 pint onions, chopped (depending on preference)
1 pint corn, canned or fresh
1 pound fatback or smoked meat (optional, for added flavor)
1-2 sleeves saltine crackers, crushed (for thickening)
Salt, pepper (black and red), and sugar to taste
Optional: Paprika, poultry seasoning, hot sauce
Instructions
Boil the Chicken: In a large iron pot, place the whole chicken and cover it with water. Boil until the chicken is tender and the meat easily separates from the bones.
Shred the Chicken: Remove the chicken from the pot and let it cool. Shred the meat, discarding the bones and skin.
Add Vegetables: To the pot with the broth, add the butter beans, tomatoes, chopped potatoes, and onions. If using fatback or smoked meat, fry it until the fat is rendered, cut it into pieces, and add it to the pot along with the fat.
Simmer and Stir: Bring the mixture to a simmer and cook for several hours, stirring frequently to prevent sticking and to ensure all ingredients break down and blend together. The goal is for the ingredients to almost melt into a thick, hearty stew.
Thicken and Season: When the muddle reaches the desired thickness, add the corn and stir. Add crushed crackers to thicken the stew further, if needed. Season generously with salt, black pepper, red pepper, and a little sugar to taste. You can also add other desired seasonings, like paprika or poultry seasoning, at this stage.
Serve: Serve the Virginia chicken muddle hot, with additional crackers and hot sauce on the side if desired.
1 whole chicken (around 3-4 lbs)
Several quarts water or enough to cover the chicken
1 quart butter beans, canned and drained (or fresh if in season)
1 quart canned whole or crushed tomatoes (plus their juices)
1 quart chopped potatoes
1 quart or 1 pint onions, chopped (depending on preference)
1 pint corn, canned or fresh
1 pound fatback or smoked meat (optional, for added flavor)
1-2 sleeves saltine crackers, crushed (for thickening)
Salt, pepper (black and red), and sugar to taste
Optional: Paprika, poultry seasoning, hot sauce
Instructions
Boil the Chicken: In a large iron pot, place the whole chicken and cover it with water. Boil until the chicken is tender and the meat easily separates from the bones.
Shred the Chicken: Remove the chicken from the pot and let it cool. Shred the meat, discarding the bones and skin.
Add Vegetables: To the pot with the broth, add the butter beans, tomatoes, chopped potatoes, and onions. If using fatback or smoked meat, fry it until the fat is rendered, cut it into pieces, and add it to the pot along with the fat.
Simmer and Stir: Bring the mixture to a simmer and cook for several hours, stirring frequently to prevent sticking and to ensure all ingredients break down and blend together. The goal is for the ingredients to almost melt into a thick, hearty stew.
Thicken and Season: When the muddle reaches the desired thickness, add the corn and stir. Add crushed crackers to thicken the stew further, if needed. Season generously with salt, black pepper, red pepper, and a little sugar to taste. You can also add other desired seasonings, like paprika or poultry seasoning, at this stage.
Serve: Serve the Virginia chicken muddle hot, with additional crackers and hot sauce on the side if desired.
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