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.
Provided by Queenkungfu
Categories Stew
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- 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.
- 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.
Nutrition Facts : Calories 350.1, Fat 15.3, SaturatedFat 4.1, Cholesterol 90.8, Sodium 348.4, Carbohydrate 15.6, Fiber 3.2, Sugar 5.6, Protein 32.2
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