Thursday, November 3, 2011

Butternut Squash Harvest Stew

Peel and dice into 1 1/2 inch pieces:
1 medium rutabaga,
2 medium parsnips,
6 medium carrots,
6 red potatoes
2 c. cubed butternut squash
2 T. butter
1.5 lb. boneless skinless chicken thighs, cut into bite-sized pieces
1/3 c. flour
1/4 t. pepper
2 large leeks, chopped
4 c. chicken stock (broth)
2 T. fresh Italian parsley, chopped
2 T. fresh basil, chopped
1/4 t. nutmeg

Bring a large saucepan of water to a boil,
Add rutabaga, parsnips, carrots, potatoes, and butternut squash. Cover and cook 10-15 min or until tender. Drain and set aside.
While vegetables are cooking, melt butter in a large pot over medium heat.
Dust chicken with flour seasoned with pepper, reserving any leftover flour; brown chicken half at a time in a pot with butter.
Remove chicken when browned.
Add leeks to pot. Saute for 3 minutes or until tender.
Add 1 T. reserved flour to pot. Stir to form paste.
Stir in chicken stock, parsley, basil, and nutmeg.
Bring to a boil, stirring frquently.
Return chicken to pot; add vegetables, reduce heat to low.
Cover and simmer 10 minutes.

Serves: 6-8

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