• Liz Talley - Urban Graze

Autumn Chicken & Vegetable Stew

Very hearty, nutritious, and easy to make- tasty too!

1 c. ½” cubes peeled butternut or other winter squash

1 c. ½” cubes potato (peeled or unpeeled)

2 c. chicken broth

2 tsp. olive oil

½ c. chopped onion

2 garlic cloves, crushed

1 lb. raw chicken, cut into bite sized pieces (no bones or skin)

Salt and pepper

2-3 c. small-chopped kale leaves, stems removed (*see spinach substitute below)

2 c. diced tomatoes (or a 16-ounce can, with juices)

1 can white beans, such as cannellini, rinsed and drained

In a covered saucepan, simmer squash and potato cubes in the chicken broth until firm-tender. Remove vegetables from pan with a slotted spoon and set aside. Save chicken broth.

Sauté onions and garlic for 3-4 minutes in olive oil. Add the cut-up chicken pieces, season with salt and pepper, and cook for 3-4 minutes more, until they are no longer pink on the outside. Add kale in batches and cook until wilted. Add tomatoes to skillet, cover loosely, and simmer for 10-15 minutes, until chicken is fully cooked. Uncover, add beans, and cooked squash and potato. Add some of the reserved chicken broth to adjust the stew’s consistency to your liking. Stir and warm through.


Give the stew an Indian flare by adding curry, ground cumin and

cinnamon to your taste- start with about 1/2 tsp. of each; add as you wish.

*can substitute with spinach or other greens, but don't add until the last minute- warm, just enough to wilt.

Recipe created or adapted by Liz Talley, Urban Graze

All rights reserved©

#soup #entree


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