Since Jack Frost isn’t quite ready to go yet we figured that you are needing some more healthy comfort food recipes.
This is an easy stew that is wonderful on a cool day. It makes 4 servings. With prep you will need about 40 minutes to get this on the table (about 10-15 of that being active on your part).
You will need:
- 1 Tbsp vegetable oil
- 2 chicken breasts, cut into 1 inch chunks
- 3 Tbsp four (I used arrowroot and sorghum to keep it gluten free)
- 1 large onion, cut into 1/2 inch chunks
- 4 cloves of garlic, slivered
- 1 large butternut squash, peeled and cut into 1 inch chunks
- 2 cups canned tomatoes
- 1 cup chicken broth
- 1/2 cup apple juice
- 2 Tbsp tomato paste
- 1/2 tsp each dried sage and salt
- 1/4 tsp pepper
- 2-4 cups of baby spinach (or other green leafy veggie of choice)
- In a large deep fry pan, heat 1.5 tsp of the oil over moderate heat. Dredge the chicken in the flour (tossing it in a baggie works). Brown the chicken in batches until both sides are golden. Set chicken aside.
- Add the onion and garlic to the pan and saute for 7 minutes or until the onion is soft. Add the squash, stirring to coat. Add the tomatoes, broth, apple juice, tomato paste, sage, salt, and pepper, and bring to a boil. Reduce to a simmer, cover and cook for seven minutes.
- Return the chicken to the pan, bring to a simmer, cover, and cook for 10 minutes or until the squash is tender.
- Toss in the spinach at the end so that it can wilt or you can put the spinach in the bottom of the bowl to wilt when you serve.
