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Chicken Brunswick Stew with Roasted Garlic

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Chicken Brunswick Stew with Roasted Garlic

Servings: 4


  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

  1 14.5-ounce 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 Tbs salt

  1/2 tsp freshly ground pepper, divided

  1/8 tsp oregano

  1/8 tsp garlic salt

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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.