Yummy Chicken Butternut Stew

Posted by Courtney on February 21st, 2013. Filed under: Cooking, Food, Recipes.

This steamy stew was amazing and had my family going back for seconds, and my 6 year old eating out of the pot at clean-up time. I thought about it for days after. You can use chicken broth (homemade ideally) or beef broth (which I used and gave it a great rich flavor that complimented the chicken thighs and slow-cooked veggies. Either way- delicious!!)

Chicken Stew

1 1/2 lbs butternut squash or 1 whole butternut squash- peeled and cubed, insides scooped out

3 1/2 cups chicken or beef broth (homemade ideally)

1.5 lbs chicken thighs (a great bang for your buck)

1 onion, chopped

3 garlic cloves

1/2 teaspoon sea salt

1 1/2 teaspoons oregano

1- 16 oz. jar tomatoes

fresh parsley, chopped

Optional: kalamata olives

1. Saute onion to tender in butter. Add tomatoes and garlic, saute for a few.

2. Add the rest of the ingredients except parsley and olives.

3. Cook for 30-45 minutes on medium heat or put your ovenproof pan/pot in the oven with the lid on for 30-45 minutes.

4. Add parsley and olives at the end. Serve with a drizzle of Extra Virgin Olive Oil over each bowl.


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