Chicken Brunswick Stew with Roasted Garlic

  • Active Time 35m
  • Total Time 2h
  • Rating ****

4 servings


  • 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 All rights reserved.

RecID 7958

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