Chicken & Squash Stew
Butternut squash, apple, tangy herbs and tomato flavor this hearty chicken stew recipe.
1 1/4 cups water
1 (10 1/2-ounce) can condensed chicken broth
2 (16-ounce) whole chicken breasts
1 1/4 cups apple juice
2 cups cubed peeled butternut squash
1 cup frozen whole small onions
1 (14-ounce) can tomatoes, cut up
2 tablespoons chopped fresh marjoram leaves*
1/2 teaspoon coriander
1/8 teaspoon ground red pepper
2 small apples, cut into 1-inch pieces
1/4 cup all-purpose flour
Pesto, if desired
Combine water, chicken broth and chicken in 4-quart saucepan. Cook over medium-high heat until liquid comes to a full boil (5 to 7 minutes). Reduce heat to low. Cover; continue cooking until chicken is fork tender (14 to 18 minutes). Remove chicken; let cool. Skin, bone and cut chicken into 1/2-inch pieces; set aside.
Skim fat from broth. Stir in 3/4 cup apple juice and all remaining ingredients except apples, flour and pesto. Cook over medium-high heat until mixture comes to a full boil (8 to 10 minutes). Reduce heat to low. Cover; continue cooking, stirring occasionally, 10 minutes. Stir in chicken and apples. Cover; continue cooking until squash is tender and apples are crisply tender (4 to 5 minutes).
Combine remaining 1/2 cup apple juice and flour in medium bowl with wire whisk until smooth; stir into stew. Continue cooking, stirring often, until mixture comes to a full boil (1 to 2 minutes). Boil 1 minute. Top individual servings with pesto, if desired.
Nutrition Facts (1 serving)
Dietary Fiber: 3g
Recipe #7641©2005Land O'Lakes, Inc.