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Chicken and Butternut Squash Stew<

Chicken and Butternut Squash Stew

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Background Info:
A very healthy and tasty dish, needs a few minutes work before the slow cooker comes into play, but worth the effort.
No. of Servings:
Preparation time:
Cooking time:
Cooking Instructions:
1. Coat the chicken pieces in the flour and fry in a frying pan in about half of the oil until browned. Then add the browned chicken into the slow cooker.
2. Using the remaining oil, cook the onion in the frying pan for five minutes, then add the garlic and chilli and fry for another 2-3 minutes. Add the wine and continue to cook until the liquid is reduced by about half. Then add this mixture into the slow cooker.
3. Add the butternut squash, chicken stock, thyme and bay leaves to the slow cooker. Stir well and make sure all the ingredients are covered in liquid.
4. Cook for 8-10 hours on low.
5. 20 minutes before serving, stir in the crème fraîche and season with salt and black pepper. Add the parsley just before serving.
100g plain flour
4 tbsp oil (I use sunflower)
500g chicken thighs
1 onion, chopped
2 chillies, finely chopped
4 garlic cloves, finely chopped
175ml white wine
½ butternut squash peeled and chopped
300ml chicken stock
3 bay leaves
5 sprigs fresh thyme
4 tbsp crème fraîche
salt and freshly ground black pepper
small handful chopped fresh parsley