A Heart-warming Family Favorite
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
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (2192g) | ||
Recipe Makes: 4 | ||
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Calories: 1504 | ||
Calories from Fat: 494 (33%) | ||
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Amt Per Serving | % DV | |
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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 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1504
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