Autumn Chicken and Butternut Squash Stew |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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This recipe is from Green Mountain at Fox Run.It's a a fitness and healthy weight loss retreat for women only (a weight loss camp. Acorn squash or pumpkin is a good substitute for butternut squash. Ingredients:
1 tablespoon olive oil |
2 1/2 lbs chicken breasts, bone-in and skin removed |
1 cup onion, chopped |
2 garlic cloves, chopped |
1 cup celery, chopped |
1 (28 ounce) can diced tomatoes |
1 cup chicken broth |
6 ounces white wine |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1 teaspoon rubbed sage |
1 teaspoon fresh thyme |
4 cups butternut squash, peeled and chopped |
1/2 cup frozen peas (optional) |
Directions:
1. Heat oil in a large (4 1/2 quart)Dutch oven. Add chicken and brown about 15 to 20 minutes. Remove chicken and add onion, garlic and celery to pan; sauté on medium heat about 5 minutes.
2. Return chicken to the pan with vegetables.
3. Add tomatoes, chicken broth, wine, salt, pepper, sage, thyme and bring to a boil; simmer about 45 minutes to 1 hour.
4. Add squash, bring to boil and simmer 30 minutes or until squash is tender.
5. Stir in frozen peas (optional) and reheat for a minute or two.
6. note:Bone-in chicken adds a little more flavor and bones can be removed after cooking but before serving stew. As a short cut, you can use boneless, skinless breasts, or if you like dark meat, substitute chicken thighs for some or all of the chicken breasts.
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