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Autumn Chicken and Butternut Squash Stew

From Green Mountain at Fox Run

Ingredients:

1 tbsp olive oil

2 1/2 lb bone-in chicken breast, skinless

1 cup chopped onion

2 cloves chopped garlic

1 cup chopped celery

1 28oz can diced tomatoes

1 cup chicken broth

6 oz white wine

1/2 tsp salt

1/2 tsp pepper

1 tsp rubbed sage

1 tsp fresh thyme

4 cups peeled, chopped butternut squash

1/2 cup frozen peas (optional)

Directions:

1. Heat oil in a large (4 1/2 qt) Dutch oven. Add chicken and brown about 15-20 minutes.

2. Remove chicken and add onion, garlic and celery to pan; saute on medium heat about 5 minutes.

3. Return chicken to the pan with vegetables. Add tomatoes, chicken broth, wine, salt, pepper, sage, thyme and bring to a boil; then turn down and let simmer for 45 minutes to 1 hour.

4. Add squash, bring to boil then simmer for 30 minutes or until squash is tender.

5. Debone chicken. Stir in frozen peas and reheat for a minute or two.

Notes:

Makes 8-10 cups.

Bone-in chicken adds a little more flavor, but 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.

Serve with a whole-grain roll, salad, and a glass of skim milk.

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