Recipe of the Month: Chicken Brunswick Stew with Roasted Garlic
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
- Preheat oven to 400 degrees F.
- 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.
- 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.
- 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.
- 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.
Author: National Chicken Council