Ingredients
-
1
-
2 1/2
-
1
-
2
-
1
-
1
-
1
-
6
-
1/2
-
1/2
-
1
-
1
-
4
-
1/2
-
Directions
Autumn Chicken and Butternut Squash Stew, 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 , I made this while at my daughter’s home I made it with boneless chicken breasts, and a buttercup squash It was good, but a little bland I added a little more seasoning and added hot red pepper flakes!! It was delicious!!! Even my daughter ate it!!, This recipe is a great basis, but A and I made it a bit spicy by adding a touch of Madras curry powder, cumin, paprika, and chilli (and some bay leaves) We then finished it off with a dollop of yoghurt and feta, and it was fab!
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Steps
|
1
Done
|
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; Saut on Medium Heat About 5 Minutes. |
|
2
Done
|
Return Chicken to the Pan With Vegetables. |
|
3
Done
|
Add Tomatoes, Chicken Broth, Wine, Salt, Pepper, Sage, Thyme and Bring to a Boil; Simmer About 45 Minutes to 1 Hour. |
|
4
Done
|
Add Squash, Bring to Boil and Simmer 30 Minutes or Until Squash Is Tender. |
|
5
Done
|
Stir in Frozen Peas (optional) and Reheat For a Minute or Two. |
|
6
Done
|
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. |
