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Chicken Brunswick Stew with Roasted Garlic
A delicious Chicken Brunswick Stew, made with Foster Farms Whole Cut Up Chicken. This recipe has a wide verity of seasoning, sure to please.
Prep Time: approx.
50 Minutes. Cook Time: approx. 42 Minutes. Ready in: approx. 92 minutes .
Printed from fosterfarms.com
1/4 teaspoon salt
1/8 teaspoon oregano
yellow bell pepper, cut into chunks
orange bell pepper, cut into chunks
2 tablespoons olive oil
1 head garlic Soup
24 pearl onions Chicken
1 teaspoon olive oil
1 tablespoon fresh sage (or 2 teaspoons dried sage), chopped
red bell pepper, cut into chunks
1 14.5-ounce can no-salt chicken broth
1/8 teaspoon garlic salt
1 3-pound Foster Farms Whole Cut Up Chicken
1/2 teaspoon freshly ground pepper, divided
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
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.