- 1 head garlic
- 2 tablespoons olive oil plus 1 teaspoon olive oil
- One 3-pound chicken, cut into pieces
- 1/8 teaspoon garlic salt
- 1/8 teaspoon oregano
- 1/2 teaspoon freshly ground pepper, divided
- 1 red bell pepper, cut into chunks
- 1 yellow bell pepper, cut into chunks
- 1 orange bell pepper, cut into chunks
- 2 garden tomatoes (or one 14 1/2-ounce can whole tomatoes with juice), chopped
- One 14 1/2-ounce can no-salt chicken broth
- 24 pearl onions
- 3 medium potatoes
- 2 ears of corn
- 1 small yellow squash
- 1 tablespoon fresh sage (or 2 teaspoons dried sage), chopped
- 1/4 teaspoon salt
Preheat oven to 400 degrees 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 of the 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 remaining 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 reprinted by permission of www.eatchicken.com. All rights reserved.
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