Butternut squash, apple, tangy herbs and tomato flavor this hearty chicken stew recipe.
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Chicken
2 (16-ounce) whole chicken breasts
2 12 cups chicken broth
Broth
2 tablespoons Land O Lakes® Butter
1 medium (2 cups) butternut squash, cubed, peeled
1 large (2 cups) apple, cut into 1/2-inch pieces
1 12 cups chicken broth, divided
1 cup frozen whole small onions
1 (15-ounce) can diced tomatoes
2 tablespoons chopped fresh marjoram leaves
12 teaspoon coriander
18 teaspoon ground red pepper (cayenne)
14 cup all-purpose flour
Topping
Pesto, if desired
STEP 1
Place chicken and 2 1/2 cups chicken broth into 4-quart saucepan. Cook over medium-high heat 5-7 minutes or until liquid comes to a full boil.
STEP 2
Reduce heat to low. Cover; continue cooking 35-45 minutes or until chicken is fork tender. Remove chicken; let cool. Skin, bone and cut chicken into 1/2-inch pieces; set aside.
STEP 3
Melt butter in 10-inch skillet until sizzling. Add squash and apple; sauté 5-7 minutes or until crisply tender; remove from pan.
STEP 4
Stir 1 cup chicken broth, onions, tomatoes, marjoram, coriander and cayenne into same pan. Cook over medium-high heat 8-10 minutes or until mixture comes to a full boil.
STEP 5
Reduce heat to low. Cover; continue cooking, stirring occasionally, 10 minutes. Stir in chicken, squash and apple. Cover; continue cooking until heated through.
STEP 6
Whisk remaining 1/2 cup chicken broth and flour together in bowl until smooth; stir into stew. Continue cooking, stirring often, until mixture comes to a full boil. Boil 1 minute. Top individual servings with pesto, if desired.
Sweet, earthy and hearty — butternut is a favorite among squash lovers. It holds its shape in stews, gratins and risotto and makes a silky smooth puree for fall and winter baked goods.
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