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Autumn Chicken and Butternut Squash Stew Recipe

   
 

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     Autumn Chicken and Butternut Squash Stew

Category   Entrees - Maindishes
Sub Category   None

Ingredients
1 tablespoon olive oil
2 1/2 lbs chicken breasts or thighs (bone in)
1 cup chopped onion
1 cup chopped celery
2 cloves chopped garlic
1 can fire roasted canned tomatoes (28 ounces).
1 cup chicken broth or vegetable broth
6 ounces white wine
1/2 teaspoon salt
 
1/2 teaspoon pepper
1 teaspoon fresh sage
1 teaspoon fresh thyme
4 cups butternut squash

Instructions
Heat oil in large (4 1/2 quart) Dutch oven. Add chicken and brown about 15 minutes. Remove chicken and add onion, celery and garlic to pan. Sauté on medium heat about 5 minutes. Return chicken to pan wit vegetables. Add tomatoes chicken broth, wine, salt, pepper, sage, thyme and bring to boil. Simmer 45 minutes to 1 hour.
Add squash and bring to boil and simmer 30 minutes or until squash is tender. Bone in chicken has more flavor. Remove skin from chicken. Remove bones after stew is done


Originally Submitted
1/15/2017





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