Chicken and Squash Stew
2 tsp olive oil
1 cup diced onion
3 cup butternut squash pared and diced
1 cup diced carrot
2 cup chicken broth
1/2 tsp dried thyme
1/4 tsp salt
1/8 tsp black pepper
1 bay leaf
10 oz skinless boneless chicken breast cubed
2 tbl chopped fresh parsley
Saute onions in oil, stirring frequently, until translucent, 4-5 minutes. Add squash and carrot and cook, stirring, 3 minutes.
Stir in broth, thyme, salt, pepper and bay leaf; bring mixture to a boil. Reduce heat to low and simmer, covered, 15 minutes.
With slotted spoon, remove 1 cup of solids. Add 1/2 cup liquid from pan, and puree until smooth.
Transfer puree back to saucepan and bring to a boil. Reduce heat to low; add chicken and simmer until just cooked through, 4-5 minutes. Remove bay leaf, stir in parsley and serve immediately.
NOTES : Butternut squash adds not just color, but also considerable nutritional value to this stew, so suited for a fall or winter’s evening. Serve over parsleyed brown rice.
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