Chicken With Butternut Squash Stew
This bone-in chicken with butternut squash stew is hearty, delicious, and the ultimate one-pot meal. Made with chicken legs and thighs, onions, garlic, celery, and chunks of butternut squash.
The meat falls off the bone and the skin becomes super crispy. The trick to getting the chicken skin crispy is to sear it for a few minutes in oil and then finish cooking it in the oven.
– Butternut squash
– Tomato paste
– Worcestershire sauce
– Chicken stock
– All-purpose flour
– Garlic powder
– Italian seasoning
– Olive oil
In a small bowl, combine the paprika, Italian seasoning, garlic powder, and onion powder.
Heat the oil in a large pot over medium-high heat. Add the chicken to the pot skin side down and cook for 3-4 minutes on each side.
Remove the chicken from the pot and set it aside.
Add the onions and celery and cook for 1 minute. Stir in the garlic, tomato paste, and red crushed pepper flakes. Cook for 15 seconds.
Tips and Recipe Variations
- Trim off any excess chicken skin. Only keep the skin on the top otherwise, the broth may become a little too greasy.
- Skim the fat off the stew with a ladle or spoon.
Grilled Chicken Thighs