Kentucky Burgoo (Lamb/Chicken Stew)

burgooI tried this recipe from Cook’s Country last week.   It’s another magazine by Cook’s Illustrated (highly recommended magazine) but focuses more on home cooking, comfort foods.   It’s a pretty simple recipe other than you need to brown the meats, stew and break apart from the bones.     I’ve had a craving for mutton ever since I tried it in Kentucky.   This recipe just uses lamb for a similar taste.   It seemed appropriate for Easter.

It was fantastic!   You know a recipe is good when there are no leftovers.   My Mom even commented that she liked it better than the canned burgoo from Moon Lite BBQ.    It works really well with some bread on the side especially toasted white bread for dipping.   Also with the leftovers, you can use it for a filling for shepard’s pie.

If you can’t find the lamb shoulder chops, substitute 1 1/2 pounds of lamb stew meat or beef chuck stew meat.

Serves 6 to 8

4 bone-in, skin-on chicken thighs  (about 2 pounds)
6 lamb shoulder chops  (6 to 8 ounces each), about 1/2 inch thick (see note)
 Salt and pepper 
1 tablespoon vegetable oil 
2 onions , chopped
2 garlic cloves , minced
2 tablespoons all-purpose flour 
6 cups low-sodium chicken broth 
1 (14.5-ounce) can diced tomatoes 
1/4 cup Worcestershire sauce 
2 Yukon Gold potatoes , peeled and cut into 1/2-inch chunks
1 1/2 cups frozen corn 
1 1/2 cups baby lima beans 
1/4 cup fresh lemon juice 


1. BROWN MEAT Pat chicken and lamb dry with paper towels and season with salt and pepper. Heat oil in Dutch oven over medium-high heat until just smoking. Brown chicken, about 5 minutes per side; transfer to plate. Pour off fat from pan and reserve. (You should have about 3 tablespoons fat; if you have less, supplement with vegetable oil.) Add 1 tablespoon reserved fat to Dutch oven and heat until just smoking. Brown half of chops, about 5 minutes per side; transfer to plate. Repeat with additional 1 tablespoon fat and remaining chops.

2. COOK AROMATICS Add remaining fat and onions to now-empty pot and cook until softened, about 5 minutes. Add garlic and flour and cook until fragrant, about 1 minute. Stir in broth, tomatoes, and Worcestershire, scraping up any browned bits with wooden spoon. Return chicken and lamb to pot and bring to boil.

3. SIMMER MEATS Reduce heat to medium-low and simmer, covered, until chicken is tender, about 30 minutes. Transfer chicken to plate. When cool enough to handle, pull chicken into bite-sized pieces and reserve in refrigerator; discard bones and skin. Continue to simmer stew until lamb is tender, about 40 minutes longer. Transfer lamb to plate. When cool enough to handle, pull lamb into bite-sized pieces and reserve in refrigerator; discard bones.

4. ADD VEGETABLES Add potatoes to pot and simmer until tender, about 15 minutes. Add corn, lima beans, reserved chicken, and reserved lamb and simmer until heated through, about 5 minutes. Stir in lemon juice and 3/4 teaspoon pepper. Season with salt. Skim fat, if necessary. Serve.

Source: Cook’s Country


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