Chicken Brunswick Stew with Roasted Garlic

Related recipes: Corn, Dairy-Free, Egg-Free, Fall, High Fiber, Low-Sugar, Main Dishes, National Chicken Council, Potatoes, Poultry, Soups, Soups/Salads, Soy-Free, Wheat-Free, Winter

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Preparation facts

Yield: 4 servings

Ingredients

1 3-pound chicken, cut into pieces

24 pearl onions

3 medium potatoes

2 ears of corn

2 garden tomatoes (or 1 14.5-ounce can whole tomatoes with juice), chopped

1 small yellow squash

1 red bell pepper, cut into chunks

1 yellow bell pepper, cut into chunks

1 orange bell pepper, cut into chunks

1 head garlic

14.5 oz can no-salt chicken broth

2 Tbs olive oil + 1 teaspoon olive oil

1 Tbs fresh sage (or 2 teaspoons dried sage), chopped

1/4 tsp salt

1/2 tsp freshly ground pepper, divided

1/8 tsp oregano

1/8 tsp garlic salt

Directions

Preheat oven to 400°F.

Cut 6-inch square piece of aluminum foil. Slice 1/2-inch off top of garlic and set head on foil. Drizzle garlic with 1 teaspoon olive oil; wrap in foil and bake for 40 minutes, until soft. Remove and set aside to cool.

Season chicken parts with garlic salt, oregano and 1/4 teaspoon pepper. In large soup pot over medium-high heat, warm 2 tablespoons olive oil. Add chicken and saute until browned, about 5 minutes per side. Remove chicken and set aside. Pour off all but 1 tablespoon of liquid. Add bell peppers and saute for 2 minutes. Open foil and squeeze garlic out of skin, adding to pot.

Stir in tomatoes with juice and broth; replace chicken. Bring to simmer over high heat; reduce to low and let stew for 15 minutes. While stew is simmering, peel pearl onions and potatoes. Cut potatoes into 1-inch chunks and cut corn into 2-inch chunks; slice squash. Stir onions, potatoes, corn, squash and sage into stew; cook for 15 more minutes. Season with salt and remaining pepper; serve immediately in wide, shallow bowls.

Recipe courtesy of the National Chicken Council

Nutrition facts

Serving Size 1 serving
Calories 589
Calories from Fat 130 (22%)
% Daily Value*
23%Total Fat 15g
13%Saturated Fat 2.7g
Polyunsaturated Fat 2.8g
Monounsaturated Fat 7.6g
34%Cholesterol 102mg
75%Sodium 1811mg
70%Potassium 2452mg
25%Total Carbohydrate 75g
61%Dietary Fiber 15.2g
Sugars 4g
Sugar Alcohols 0g
89%Protein 45g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.