Autumn Chicken And Butternut Squash Stew Recipes

Steps:

• Peel the pumpkin or squash.
• Remove the seeds and any fibrous bits and then cut into bite-sized pieces.
• In a large bowl, heat the oil and fry the onion for 3-4 minutes.
• Stir in the cinnamon and, if using the ground ginger, stir that in too.
• If you are using fresh, it will be added later.
• Cook for a couple more minutes and then add in the chicken.
• Fry until the chicken is browned slightly on all sides.
• Add the tomatoes and sugar.
• Season to taste with salt and pepper if you like, although I don't feel the dish needs any, and then add the chickpeas and pumpkin.
• Make sure the dish is evenly mixed and then cover and simmer for about 30 minutes or until the pumpkin is tender.
• If you are using fresh ginger, add it in about half way through this process.
• Once the pumpkin is cooked, depending on how runny you like your stew, you may want to thicken it up with a bit of cornstarch and water.
• Just mix the two together and stir in the stew and leave for a couple minutes to thicken.
• Stir in the chopped coriander just before serving.

Steps:

• Heat oil in a large (4 1/2 quart)Dutch oven. Add chicken and brown about 15 to 20 minutes. Remove chicken and add onion, garlic and celery to pan; sauté on medium heat about 5 minutes.
• Return chicken to the pan with vegetables.
• Add tomatoes, chicken broth, wine, salt, pepper, sage, thyme and bring to a boil; simmer about 45 minutes to 1 hour.
• Add squash, bring to boil and simmer 30 minutes or until squash is tender.
• Stir in frozen peas (optional) and reheat for a minute or two.
• note:Bone-in chicken adds a little more flavor and bones can be removed after cooking but before serving stew. As a short cut, you can use boneless, skinless breasts, or if you like dark meat, substitute chicken thighs for some or all of the chicken breasts.

Steps:

• Mix together prepared squash, parsnips, celery and carrots. Place into the bowl of a crockpot.
• Separate the leek slices into rings, and arrange over the vegetable mixture. Sprinkle with cranberries, then place the chicken thighs on top.
• Mix broth with the salt and pepper, and pour over the contents. Lay the sprigs of thyme on top.
• Cover and cook on LOW for 6 to 7 hours or until the meat has completely cooked. This will depend largely on the size the of thighs.
• Remove the chicken from the pot, and set aside. Turn crockpot to HIGH.
• In a small cup, mix together the cornstarch and cold water. Stir into the vegetables and broth. Return the chicken to the pot.
• Cook on high for approximately 20 minutes, to thicken the sauce.
• Serve with fresh bread -- bought from the store of course, because you've already worked hard enough today. :).

Steps:

• Mix cilantro, oregano, cumin, salt, and pepper together in a bowl. Coat chicken thighs with spice mixture.
• Heat oil in a skillet over medium-high heat. Add chicken, onion, and garlic; cook until chicken is browned, 4 to 5 minutes on each side. Add squash, tomatoes, chicken broth, and paprika. Bring to a boil; reduce heat and let simmer until chicken is no longer pink in the center and squash is tender, about 25 minutes.

Steps:

• Season chicken on all sides with salt & pepper. Lightly coat with flour. Heat oil in skilet over medium heat until hot. Brown chicken in batches to prevent crowding, about 3-5 minutes, turning once. Remove with a slotted spoon and transfer to slow cooker.
• Add fennel, squash and thyme. Sitr well to combine. Cover and cook on low, 5-7 hours OR on high 2.5-4.5 hours.
• Slice basil into ribbons; mince fresh rosemary.
• Garnish with basil & rosemary.
• Serve as is or over rice or pasta. Makes 6-8 servings.

Steps:

• Spread whole artichokes over bottom of crock pot.
• Add half of mushrooms.
• Layer chicken over mushrooms.
• Top chicken with marinated artichoke hearts and their liquid.
• Add remaining mushrooms.
• Pour wine and vinaigrette over all ingredients.
• Cover and cook on low for 4 to 5 hours.
• Garnish with paprika, if desired.