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October 13, 2005

Autumn Chicken and Butternut Squash Stew

When the New England wind starts to blow those brightly colored maple leaves about, nothing warms the heart and stomach like a good stew!  Whether you're in Vermont or on the West Coast,  this autumn chicken and butternut stew recipe is a special way in which to savor the flavor of the season.                 

(Makes 8-10 cups) 

1 tablespoon olive oil
2 ½ pounds bone-in chicken breast, skin removed*
1 cup chopped onion
2 cloves chopped garlic
1 cup chopped celery
1 28-ounce can diced tomatoes
1 cup chicken broth
6 ounces white wine
½ teaspoon salt
½ teaspoon pepper
1 teaspoon rubbed sage
1 teaspoon fresh thyme
4 cups peeled, chopped butternut squash**
½ cup frozen peas (optional)

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. Return chicken to the pan with vegetables. Add tomatoes, chicken broth, wine, salt, pepper, sage, thyme and bring to a boil; simmer about 45 minutes to 1 hour.

Add squash, bring to boil and simmer 30 minutes or until squash is tender.
Stir in frozen peas (optional) and reheat for a minute or two.

*We think that 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.

**Acorn squash or pumpkin is a good substitute for butternut squash.

If you enjoyed this recipe, come and enjoy our complete collection of healthy eating recipes.

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Posted by Laura on October 13, 2005 | Permalink



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