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Home > Main Dish Recipes > Stew Recipes > Chicken Brunswick Stew Recipe

Chicken Brunswick Stew Recipe
This Chicken Brunswick Stew recipe makes 4 servings.

What You Need
• 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
• 1 14.5-ounce can no-salt chicken broth
• 2 tablespoons olive oil + 1 teaspoon olive oil
• 1 tablespoon fresh sage (or 2 teaspoons dried sage), chopped
• 1/4 teaspoon salt
• 1/2 teaspoon freshly ground pepper, divided
• 1/8 teaspoon oregano
• 1/8 teaspoon garlic salt

What To Do
1. Preheat oven to 400F.

2. 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.

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

4. 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.

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

6. Open foil and squeeze garlic out of skin, adding to pot.

7. Stir in tomatoes with juice and broth; replace chicken. Bring to simmer over high heat; reduce to low and let stew for 15 minutes.

8. 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.

9. Season with salt and remaining pepper; serve immediately in wide, shallow bowls.


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