Chicken and Squash Stew (a la Common Market)
ingredients
Olive Oil - 2 tsp
Onion - 1 cup, diced
3 cup butternut squash pared and diced
Carrot - 1 cup, diced
Chicken Broth - 2 cups
1/2 tsp dried thyme
1/4 tsp salt
Black Pepper - 1/8 tsp (ground)
Bay Leaf - 1 leaf
10 oz skinless boneless chicken breast cubed
2 tbl chopped fresh parsley
method
Saute onions in oil, stirring frequently, until translucent, 4-5 minutes. Add squash and carrot
and cook, stirring, 3 minutes.
Stir in broth, thyme, salt, pepper and bay leaf; bring mixture to a boil. Reduce heat to low and
simmer, covered, 15 minutes.
With slotted spoon, remove 1 cup of solids. Add 1/2 cup liquid from pan, and puree until
smooth.
Transfer puree back to saucepan and bring to a boil. Reduce heat to low; add chicken and
simmer until just cooked through, 4-5 minutes. Remove bay leaf, stir in parsley and serve
immediately.
notes
Butternut squash adds not just color, but also considerable nutritional value to this
stew, so suited for a fall or winter’s evening. Serve over parsleyed brown rice.
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