This hearty chicken stew is perfect for cozy nights. With tender chicken and sweet butternut squash, it’s packed with flavor and warmth!
It’s a real comfort dish that makes me feel all cozy inside. I love serving it with some bread for dipping; it just makes it all the more special! 🥘✨
Key Ingredients & Substitutions
Chicken: I recommend boneless, skinless chicken thighs for their tender texture. However, you can substitute with breasts if you prefer leaner meat. If you’re vegetarian, try chickpeas or lentils for protein.
Butternut Squash: This adds a sweet, nutty flavor. If it’s out of season, you could use sweet potatoes or even pumpkin. Just adjust cooking time as needed, since they can vary in softness.
Vegetables: Onions, carrots, and celery create a flavorful base known as the mirepoix. No celery? Use bell peppers! And you can skip the carrots for a lower-carb option.
Herbs: Thyme and rosemary add earthiness. Fresh herbs can replace dried ones—just use three times the amount or adjust to taste.
How Do I Brown Chicken Properly?
Browning the chicken is key for building flavor in this stew. Here’s how to do it right:
- Make sure your pot is hot before adding oil. This helps the chicken sear and not stick.
- Don’t overcrowd the pot; it can trap steam and prevent browning. Cook in batches if necessary.
- Brown chicken for about 5-7 minutes, turning occasionally until golden brown. Remove and set aside to keep it moist.
What’s the Best Way to Ensure the Veggies Are Tender?
To make sure your veggies soften nicely without losing their flavor:
- Cook onions, carrots, and celery together for around 5 minutes before adding garlic. This helps them soften evenly.
- Cover the pot while they cook to trap steam, which helps them cook faster.
- Keep an eye on the pot; stir occasionally to prevent burning, especially with garlic added later.
Hearty Chicken Stew with Butternut Squash
Ingredients You’ll Need:
For the Stew:
- 1.5 lbs (700g) boneless, skinless chicken thighs or breasts, cut into chunks
- 1 medium butternut squash (about 2-3 lbs), peeled and cubed
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 4 cups (1 liter) chicken broth
- 1 cup water
- 1 can (14 oz) diced tomatoes, with juices
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- Salt and black pepper, to taste
- 1/4 cup fresh parsley, chopped (for garnish)
- Optional: 1/2 teaspoon smoked paprika or chili flakes for a hint of warmth
How Much Time Will You Need?
This hearty chicken stew takes about 15 minutes to prepare, followed by 30-40 minutes of cooking time. All in all, you’ll have a cozy meal ready in about an hour, making it perfect for a comforting dinner!
Step-by-Step Instructions:
1. Brown the Chicken:
Start by heating the olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken chunks and cook them until they’re brown on all sides, which should take about 5-7 minutes. Once browned, remove the chicken from the pot and set it aside for now.
2. Sauté the Veggies:
In the same pot (which now has lots of lovely flavor), add the diced onion, sliced carrots, and celery. Cook these vegetables, stirring occasionally, until they soften up a bit—about 5 minutes. Next, add the minced garlic and continue to cook for another minute, or until it becomes fragrant.
3. Combine Ingredients:
Now it’s time to return that browned chicken to the pot. Also, add the cubed butternut squash, the can of diced tomatoes (juices included), thyme, rosemary, bay leaves, and your salt and pepper. If you’re feeling a bit adventurous, sprinkle in that smoked paprika or chili flakes!
4. Simmer to Perfection:
Pour in the chicken broth and water, bringing everything to a boil. Once it’s bubbling, reduce the heat to low, cover the pot, and let it simmer for 30-40 minutes. You want the chicken to be fully cooked and the squash to be nice and tender.
5. Final Touches:
After cooking, it’s time to remove those bay leaves. Taste your stew and adjust any salt and pepper if needed. Finally, garnish with fresh parsley before serving.
6. Serve and Enjoy:
Serve this stew hot, either on its own, with crusty bread, or over a bed of mashed potatoes for an even heartier experience. Enjoy the warmth and comfort this dish brings!
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken! Just make sure it’s completely thawed before cooking. The best way is to thaw it in the refrigerator overnight or submerge it in a sealed bag in cold water for a few hours while prepping the other ingredients.
Can I Substitute the Butternut Squash?
Absolutely! If butternut squash isn’t available, you can use sweet potatoes or pumpkin as substitutes. Just keep in mind that cooking times may vary slightly, so check for tenderness as it simmers.
How Do I Store Leftover Stew?
Store any leftovers in an airtight container in the fridge for up to 3 days. Make sure to let it cool to room temperature before sealing. To reheat, warm it on the stovetop over low heat or in the microwave, adding a splash of broth or water if it’s thickened too much.
Can I Make This Stew Vegan or Vegetarian?
Yes, you can make a delicious vegan version! Replace the chicken with chickpeas or lentils and use vegetable broth instead of chicken broth. You can also consider adding more veggies or even some plant-based protein for heartiness.
