Virginia-Style Brunswick Stew

Preparation

1. Slice celery into 1/2–inch pieces. Chop onion and bell pepper. Cut chicken into bite-sized chunks.
2. Cook the bacon in a large saucepan over medium heat until crispy. Remove from pan and place bacon on paper towel to drain.
3. Mix the flour and cayenne pepper in a medium bowl. Add the raw chicken chunks and toss to coat.
4. Heat the saucepan over medium heat, add the chicken and cook in reserved bacon fat. Stir occasionally until lightly browned, about 4 to 6 minutes. Remove chicken and set aside.
5. Add celery, onion and bell pepper to the saucepan. Cook and stir until the vegetables begin to get soft, about 4 to 5 minutes.
6. Add tomatoes (do not drain) and chicken broth and stir. Scrape in any brown bits of flour that may have stuck to the bottom of the pan.
7. Add in cooked chicken, mixed vegetables, vinegar, sugar, bay leaf, Worcestershire sauce and hot pepper sauce. Crumble in the bacon. Stir to mix well.
8. Bring the stew to a boil, then reduce heat to simmer and partially cover. Simmer until the stew has thickened, and the vegetables are tender, 20 to 25 minutes.
9. Remove bay leaf and serve.