Kentucky Burgoo

Name: Kentucky Burgoo
Yield: Serves 6 to 8
Cuisine: US & Canada, Southern
Ingredients: 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

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Appears in Cook's Country April/May 2009

This regional favorite is a chunky stew of tomatoes, corn, potatoes, chicken, and mutton. We wanted to introduce Kentucky's best-kept secret to the rest of the country.

SERVES6 to 8

TIME3 hours

WHY THIS RECIPE WORKS

We wanted to uncover the secrets of this rich and meaty regional stew—traditionally cooked in a cauldron over an open flame with a long list of ingredients. We found that authentic Kentucky Burgoo recipes contained mutton, or mature lamb, b...

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