Ingredients
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1 tablespoon olive oil
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2 1/2 lbs chicken breasts, bone-in and skin removed
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1 cup onion, chopped
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2 garlic cloves, chopped
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1 cup celery, chopped
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1 (28 ounce) can diced tomatoes
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1 cup chicken broth
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6 ounces white wine
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1/2 teaspoon salt
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1/2 teaspoon pepper
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1 teaspoon rubbed sage
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1 teaspoon fresh thyme
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4 cups butternut squash, peeled and chopped
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1/2 cup frozen peas
Instructions
- 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 (optional) and reheat for a minute or two.
- note: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.