Chicken Brunswick Stew with Roasted Garlic

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Servings: 4
Prep Time: 50 minutes
Cook Time: 42 minutes
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A delicious Chicken Brunswick Stew, made with Foster Farms Whole Cut Up Chicken. This recipe has a wide verity of seasoning, sure to please.


1 3-pound Foster Farms Whole Cut Up Chicken

1 14.5-ounce can no-salt chicken broth

1 teaspoon olive oil

1 tablespoon fresh sage (or 2 teaspoons dried sage), chopped

1/2 teaspoon freshly ground pepper, divided

1/8 teaspoon garlic salt


1/4 teaspoon salt

1/8 teaspoon oregano

  red bell pepper, cut into chunks

  yellow bell pepper, cut into chunks

  orange bell pepper, cut into chunks

2 tablespoons olive oil

1 head garlic


24  pearl onions

3 medium potatoes

2  ears of corn

2  garden tomatoes (or 1 14.5-ounce can whole tomatoes with juice), chopped

1 small yellow squash


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1. Preheat oven to 400F. 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.

2. Season chicken parts with garlic salt, oregano and 1/4 teaspoon pepper.

3. In large soup pot over medium-high heat, warm 2 tablespoons olive oil. Add chicken and saute until browned, about 5 minutes per side. Remove chicken and set aside.

4. Pour off all but 1 tablespoon of liquid. Add bell peppers and saute for 2 minutes.

5. 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.

6. While stew is simmering, peel pearl onions and potatoes. Cut potatoes into 1-inch chunks and cut corn into 2-inch chunks; slice squash.

7. 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.


Quick Cook
30 minutes or less
Click here for recipes from the 2010 Foster Farms Fresh Chicken Cooking Contest!


Kid Friendly
Low Fat
Main Dish
Side Dish
Soup or Stew
COOK TO A SAFE INTERNAL TEMPERATURE OF AT LEAST 165°F. ALWAYS use a meat thermometer to determine the temperature. Do not rely solely on suggested cooking times. Cooking appliances vary in temperature and cooking times area GUIDE ONLY.