Autumn Chicken And Butternut Squash Stew Recipe

Ingredients for Autumn Chicken And Butternut Squash Stew

• Olive Oil
• Chicken Breasts
• 1 medium yellow onion, chopped
• Garlic Cloves
• 2 stalks celery, chopped
• Diced Tomatoes
• 4 cups chicken broth
• White Wine
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Rubbed Sage
• Fresh Thyme
• Butternut Squash
• 1 cup frozen peas

How to Make Autumn Chicken And Butternut Squash Stew

1. Heat olive oil in a large Dutch oven over medium-high heat.
2. Add chicken and cook, stirring occasionally, until browned (about 15-20 minutes). Remove chicken from the pot and set aside.
3. Add onion, garlic, and celery to the pot and sauté until softened, about 5 minutes.
4. Return chicken to the pot.
5. Stir in crushed tomatoes, chicken broth, white wine, salt, pepper, sage, and thyme.
6. Bring to a boil, then reduce heat to low, cover, and simmer for 45-60 minutes.
7. Add cubed butternut squash (or substitute), bring to a gentle boil, and simmer for another 30 minutes, or until the squash is tender.
8. Stir in frozen peas and heat through for 1-2 minutes.
9. Serve hot and enjoy!