Recipe of the Month: Chicken Brunswick Stew with Roasted Garlic


chicken brunswick stew recipe

February 2005 Recipe of the Month: Chicken Brunswick Stew with Roasted Garlic


  • 3 pounds chicken, cut into pieces
  • 24 pearl onions
  • 3 medium potatoes
  • 2 ears of corn
  • 2 garden tomatoes, chopped (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 ounces (1 can) no-salt chicken broth
  • 2 tablespoons olive oil + 1 teaspoon olive oil
  • 1 tablespoon fresh sage, chopped (or 2 teaspoons dried sage, chopped)
  • 1/4 teaspoon salt
  • 1/2 teaspoon freshly ground pepper, divided
  • 1/8 teaspoon oregano
  • 1/8 teaspoon garlic salt


  1. Preheat oven to 400 degrees F.
  2. Cut 6-inch square piece of aluminum foil. Slice ½ 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.
  3. Season chicken parts with garlic salt, oregano and ¼ teaspoon pepper. In large soup pot over medium-high heat, warm 2 teaspoons olive oil. Add chicken and sauté until browned, about 5 minutes per side. Remove chicken and set aside.
  4. Pour off all but 1 teaspoon of liquid. Add bell peppers and sauté 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.
  5. 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 onion, potatoes, corn, squash and sage into stew; cook for 15 more minutes. Season with salt and remaining pepper; serve immediately in wide shallow bowl.

Servings: 4

Author: National Chicken Council

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