(Makes 8-10 cups)
- 1 tablespoon olive oil
- 2 ½ pounds bone-in chicken breast, skin removed*
- 1 cup chopped onion
- 2 cloves chopped garlic
- 1 cup chopped celery
- 1 28-ounce can diced tomatoes
- 1 cup chicken broth
- 6 ounces white wine
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon rubbed sage
- 1 teaspoon fresh thyme
- 4 cups peeled, chopped butternut squash**
- ½ cup frozen peas or corn (optional)
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 or corn (optional) and reheat for a minute or two.
Serve & enjoy!
*We think that 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.
**Acorn squash or pumpkin are good substitutes for butternut squash.