Fill this chicken stew with different bell pepper, tomatoes, potatoes, and add roasted garlic.
If you're looking for a hearty meal after a long day, this Chicken Stew Recipe with roasted garlic is just what your table needs.
Easy Chicken Recipes for Any Time, Any Occasion
1 head garlic
2 tablespoons plus 1 teaspoon olive oil, divided
1 chicken, cut into pieces (3 pounds)
1/8 teaspoon garlic salt
1/8 teaspoon oregano
1/2 teaspoon freshly ground pepper, divided
1 red bell pepper, cut into chunks
1 yellow bell pepper, cut into chunks
1 orange bell pepper, cut into chunks
1 can (14 1/2 ounces) no-salt chicken broth
2 garden tomatoes, chopped (or 1 14-1/2-ounce can whole tomatoes with juice, chopped)
24 pearl onions
3 medium potatoes
2 ears of corn
1 small yellow squash
1 tablespoon chopped fresh sage or 2 teaspoons dried
1/4 teaspoon salt
Heat 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, or until soft. Remove and set your roasted garlic aside to cool.
Season chicken pieces with garlic salt, oregano and 1/4 teaspoon pepper.
In large soup pot over medium-high heat, warm remaining 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; add to pot.
Stir in broth and tomatoes with juice; add 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 additional minutes.
Season with salt and remaining pepper. Serve immediately in wide, shallow bowls. Yields 4 servings.
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