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| Butternut Squash & Chicken Stew Deliciousness! |
1.5 pound butternut squash from Oak Hill Farm or you local Farmers' Market! Remove seeds. chopped into half inch pieces
3.5 cups organic chicken broth
1.5 pound organic chicken breasts
cut into large chunks - you will be shredding chunks of chicken later with your fingers.
1 TBSP Olive Oil
1 medium organic yellow onion, chopped up fine...
Kosher Salt - your choice how much...
4 cloves of garlic, minced up!
1.5 TSP dried Oregano
Two large local tomatoes diced or you can use 14 ounce can of diced
2/3 Cup uncooked quinoa
3/4 Cup Kalamata Olives, halved or quartered, pitted too.
Fresh ground pepper to taste
1/4 Cup chopped organic flat-leaf parsley
Feel the bliss yet?
Pour a glass of 2008 Zinfandel from Deerfield Winery, take a sip.
Steam squash until just tender.
Remove half of squash - set aside.
Steam the rest of squash until way tender - like 5 minutes more. Then mash in pot with fork.
In large saucepan on medium heat bring chicken broth to simmer.
Add chicken. cook until cooked through. 15 minutes?
Transfer chicken to separate plate. Cool. Transfer broth to separate bowl as well.
Return saucepan to stove on medium heat. Add olive oil.
Add onions. Cook until they start turning just brown.
Add garlic & Oregano. Cook for about 1 more minute.
To this saucepan, add tomatoes, squash, mashed squashed. Stir to combine.
Stir in chicken broth & quinoa. Bring to simmer. Cover. Cook until Quinoa is ready about 15 minutes.
Shred the chicken with your clean fingers or fork. Stir the chicken, olives into the stew. Keep uncovered. Heat 5 minutes more. Pepper to taste. Stir in parsley. Call your friends and family... Dinner time!
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