Special Diets

Chicken Brunswick Stew with Roasted Garlic

• From: National Chicken Council

Ingredients

• 1 head garlic

• 2 Tbs olive oil (plus 1 teaspoon)

• 1 3 lb chicken, cut into pieces

• 1/2 tsp pepper, freshly ground and divided

• 1/8 tsp oregano

• 1/8 tsp garlic salt

• 1 red bell pepper, cut into chunks

• 1 yellow bell pepper, cut into chunks

• 1 orange bell pepper, cut into chunks

• 2 garden tomatoes, chopped

• 1 14.5 oz can, low-sodium chicken broth

• 24 pearl onions, peeled

• 3 med potatoes, cut into 1-inch chunks

• 2 ears corn, cut into 2-inch chunks

• 1 small yellow squash, sliced

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

• 1/4 tsp salt

A one-pot meat chock-full of whole chicken pieces, potatoes, and sweet corn.

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 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 sauté until browned, about 5 minutes per side. Remove chicken and set aside.
• Pour off all but 1 tablespoon 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.
• Stir pearl 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.