pages

Translate

Saturday, August 27, 2016

slow cooker chicken and butternut squash stew

Ingredients

  • Servings: 6
  • 3 tablespoons all-purpose flour
  • salt and freshly ground black pepper to taste
  • 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1/4 cup vegetable oil, divided
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 1 jalapeno pepper, seeds and membranes removed, minced
  • 1 thai chile pepper, seeds and membranes removed, minced
  • 3/4 cup white
  • 1 1/2 cups chicken stock
  • 1/2 butternut squash, peeled and cut into 1-inch pieces
  • 5 sprigs fresh thyme
  • 3 bay leaves
  • 1/4 cup sour cream
  • 2 tablespoons chopped fresh parsley, or to taste

Recipe

    Preparation Time: 15 mins Cook Time: 8 hrs 15 mins

    Ready Time: 8 hrs 30 mins

  • season flour with salt and freshly ground black pepper in a container with a lid. dredge chicken pieces in the flour to coat.
  • heat 2 tablespoons vegetable oil in a large skillet over medium heat. cook and stir chicken in hot oil until browned completely, 4 to 5 minutes per batch. put browned chicken pieces in the slow cooker.
  • heat remaining 2 tablespoons oil in the skillet over medium heat; cook and stir onion in the hot oil until translucent, about 5 minutes. add garlic, jalapeno pepper, and thai chile pepper; continue to cook and stir until the garlic is fragrant, 2 to 3 minutes.
  • pour white over the onion mixture; cook at a simmer until the liquid reduces, 2 to 3 minutes; transfer to the slow cooker.
  • stir chicken stock, butternut squash, thyme, and bay leaves into the chicken mixture in the slow cooker, assuring solids are all submerged in liquid.
  • cook on low for 7 1/2 to 9 1/2 hours. stir sour cream into the stew and season with salt and pepper; continue cooking another 30 minutes. stir parsley into the stew.

No comments:

Post a Comment