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.
Republished with Permission, National Chicken Council
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|Serving Size: 1 Serving (2192g)|
|Recipe Makes: 4|
|Calories from Fat: 494 (33%)|
|Amt Per Serving||% DV|
|Total Fat 54.9g||73 %|
|Saturated Fat 15.5g||78 %|
|Monounsaturated Fat 22.6g|
|Polyunsanturated Fat 11.7g|
|Cholesterol 252mg||78 %|
|Sodium 620.7mg||21 %|
|Potassium 3983.8mg||105 %|
|Total Carbohydrate 175.5g||52 %|
|Dietary Fiber 30.4g||121 %|
|Sugars, other 145.1g|
|Protein 86g||123 %|
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Calories per serving: 1504
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