Classic Virginia Brunswick Stew

Ingredients

• 1.5 pounds boneless chicken breast or thighs (thighs are traditionally used)
• 1.5 ounces fatback, cut into 4 long slabs
• 4 cups cups of low sodium chicken stock (water is traditionally used)
• 1 pound Yukon Gold potatoes, peeled and chopped
• 1 yellow onion, chopped
• 1 teaspoon freshly ground black pepper
• 1/2 - 1 teaspoons cayenne pepper
• 1/2 teaspoon kosher salt, or to taste
• 3/4 - 1 tablespoons sugar
• 14 ounces canned, crushed, no-salt-added tomatoes plus their juices
• 14 ounces canned, drained butter beans (use fresh if in season)
• 14 ounces canned, drained white shoe peg corn, drained (use fresh if in season)
• 2 tablespoons unsalted butter, cut into small pieces
• Smoked paprika to taste

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