Chicken Brunswick Stew with Roasted Garlic

Ingredients

• 1 3-pound chicken cut into pieces
• 24 pearl Onions
• 3 medium potatoes
• 2 ears corn ears
• 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-oz can no-salt chicken broth
• 2 tablespoons olive oil 2 tablespoons + 1 teaspoon olive oil
• 1 tablespoon fresh sage (or 2 teaspoons dried sage), chopped
• 1/4 teaspoon Salt
• 1/2 teaspoon pepper freshly ground, divided
• 1/8 teaspoon Oregano
• 1/8 teaspoon Garlic salt

Instructions

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. 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.
4. 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.