1
head garlic
1 teaspoon olive oil
3 pounds cut-up chicken
1/4 teaspoon ground black pepper
1/8 teaspoon garlic salt
1/8 teaspoon crushed dried oregano
2 tablespoons olive oil
1 red bell pepper, seeded, cut into chunks
1 yellow bell pepper, seeded, cut into chunks
1 orange bell pepper, seeded, cut into chunks
1 (14.5 oz.) can diced tomatoes
1 (14.5-oz.) can low sodium chicken broth
24 pearl onions, peeled
3 medium potatoes, peeled, cut into 1-inch chunks
2 ears of corn, husk and silk removed; sliced into 2-inch chunks
1 small yellow squash, sliced, 1-inch thick
1 tablespoon fresh sage, chopped or 2 tsp. dried crushed sage
1/4 teaspoon salt, (or to taste)
1/8 teaspoon freshly ground black pepper, (or to taste)
Preheat oven to 400°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 olive oil; wrap in foil and
bake for 40 minutes, until soft. Remove and set aside to cool.
Season chicken parts with pepper, garlic salt and oregano. In large soup pot
over medium-high heat, warm 2 tablespoons olive oil. Add chicken and sauté
until browned, about 5 minutes per side. Remove chicken and set aside. Pour off
all but 1 tablespoon of liquid. Add bell peppers and sauté for 2 minutes. Open
foil and squeeze garlic out of skin, adding to pot.
Stir in tomatoes with juice and broth; return 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.