According to local tradition, Brunswick stew originated in Brunswick County, Virginia, in 1828, when Jimmy Matthews, camp cook for Dr. Creed Haskins and several friends on a hunting trip, prepared squirrels for a stew by simmering them with butter, onions, stale bread, and seasoning. Over time, recipes for Brunswick stew changed as chicken replaced squirrel and vegetables were added, but the stew remained thick and rich. Other states have made similar claims, but Virginia's is the first.