Ingredients for Autumn Chicken And Butternut Squash Stew
- 1 tablespoon olive oil
- 1 1/2 lbs boneless skinless chicken breasts
- 1 large onion
- 4 garlic cloves
- 2 celery ribs
- 1 (28 ounce) can diced tomatoes
- 2 cups chicken broth
- 1/2 cup white wine
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 teaspoons rubbed sage
- 1 tablespoon fresh thyme
- 3 cups cubed butternut squash
- 1 cup frozen peas
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How to Make Autumn Chicken And Butternut Squash Stew
- Heat olive oil in a large Dutch oven over medium-high heat.
- Add chicken and cook, stirring occasionally, until browned (about 15-20 minutes). Remove chicken from the pot and set aside.
- Add onion, garlic, and celery to the pot and sauté until softened, about 5 minutes.
- Return chicken to the pot.
- Stir in crushed tomatoes, chicken broth, white wine, salt, pepper, sage, and thyme.
- Bring to a boil, then reduce heat to low, cover, and simmer for 45-60 minutes.
- Add cubed butternut squash (or substitute), bring to a gentle boil, and simmer for another 30 minutes, or until the squash is tender.
- Stir in frozen peas and heat through for 1-2 minutes.
- Serve hot and enjoy!
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
22g
Fat
20g
Carbs
5g
