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Chicken Brunswick Stew with Roasted Garlic

Related recipes: Main Dishes, Soup, Dairy-Free, Egg-Free, High-Fiber Diet, Low-Calorie

From: National Chicken Council

Quick Facts

Servings: 4

Cook Time: 1 hr. 20 min.

Sides & Desserts

Wine Pairings

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

Ingredients

1 3-pound chicken, cut into pieces
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
1 red bell pepper, cut into chunks
1 yellow bell pepper, cut into chunks
1 orange bell pepper, cut into chunks
1 head garlic
14.5 oz can no-salt chicken broth
2 Tbs olive oil + 1 teaspoon olive oil
1 Tbs fresh sage (or 2 teaspoons dried sage), chopped
1/4 tsp salt
1/2 tsp freshly ground pepper, divided
1/8 tsp oregano
1/8 tsp garlic salt

Directions

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.
Season chicken parts 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 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 courtesy of the National Chicken Council

Nutrition Facts

Calories 640

Calories from Fat 131 (20%)

(23%)Total Fat 15g

(14%)Saturated Fat 3g

Polyunsaturated Fat 3g

Monounsaturated Fat 8g

(34%)Cholesterol 102mg

(76%)Sodium 1815mg

(75%)Potassium 2628mg

Total Carbohydrate 87g

(69%)Dietary Fiber 17g

Sugars 6g

Sugar Alcohols 0g

(92%)Protein 46g

* Percent Daily Values are based on a 2,000 calorie diet.

Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

Read our healthy recipe definitions.

Learn more about Aisle7, the company.

Learn more about the authors of Aisle7 products.

The information presented here is for informational purposes only and was created by a team of US-registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.

	Search Content Chicken Brunswick Stew with Roasted Garlic Related recipes: Main Dishes, Soup, Dairy-Free, Egg-Free, High-Fiber Diet, Low-Calorie From: National Chicken Council Quick Facts Servings: 4 Cook Time: 1 hr. 20 min. Sides & Desserts Fresh Baby Spinach with Wild Mushrooms Best Rice Pilaf Search for Special Diet Recipes Wine Pairings Merlot Pinot Noir A one-pot meat chock-full of whole chicken pieces, chunks of potatoes, and sweet ears of corn. Ingredients 1 3-pound chicken, cut into pieces 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 1 red bell pepper, cut into chunks 1 yellow bell pepper, cut into chunks 1 orange bell pepper, cut into chunks 1 head garlic 14.5 oz can no-salt chicken broth 2 Tbs olive oil + 1 teaspoon olive oil 1 Tbs fresh sage (or 2 teaspoons dried sage), chopped 1/4 tsp salt 1/2 tsp freshly ground pepper, divided 1/8 tsp oregano 1/8 tsp garlic salt Directions 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. Season chicken parts 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 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 courtesy of the National Chicken Council Nutrition Facts Calories 640 Calories from Fat 131 (20%) (23%)Total Fat 15g (14%)Saturated Fat 3g Polyunsaturated Fat 3g Monounsaturated Fat 8g (34%)Cholesterol 102mg (76%)Sodium 1815mg (75%)Potassium 2628mg Total Carbohydrate 87g (69%)Dietary Fiber 17g Sugars 6g Sugar Alcohols 0g (92%)Protein 46g * Percent Daily Values are based on a 2,000 calorie diet. Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods. Copyright 2013 Aisle7. All rights reserved. Aisle7.com Read our healthy recipe definitions. Learn more about Aisle7, the company. Learn more about the authors of Aisle7 products. The information presented here is for informational purposes only and was created by a team of US-registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.