All Recipes Best Recipe Soups, Stews and Chili Recipes Stews Chicken

Ingredients

3 tablespoons extra-virgin olive oil 1 small yellow onion, diced 1 medium carrot, diced 1 medium celery stalk, diced 1 clove garlic minced ⅛ cup chopped fresh parsley 6 thigh, bone removeds boneless, skinless chicken thighs, cut into 1-inch pieces 1 small butternut squash - peeled, seeded, and cut into 2-inch cubes ½ cup dry white wine 3 ½ teaspoons chicken stock concentrate (such as Knorr® Homestyle) 1 cup frozen peas ½ cup uncooked short-grain white rice 4 cups water, divided, or as needed salt and ground black pepper to taste

Nutrition Info

339.5 calories carbohydrate: 39.7 g cholesterol: 42.3 mg fat: 11.9 g fiber: 5.5 g protein: 16.4 g saturatedFat: 2.3 g servingSize: - sodium: 544 mg sugar: 6.8 g transFat: : - unsaturatedFat: : -

Heat olive oil in a Dutch oven over medium-high heat. Add onion, carrot, celery, garlic, and parsley. Cook until vegetables are fragrant but not soft, 3 to 5 minutes. Add chicken pieces and cook until browned and fat begins to render, 5 to 10 minutes. Add squash and stir to coat well with pan juices.
Pour in white wine and stir in concentrated broth, peas, and rice. Stir until broth has dissolved. Pour in 2 cups of water and bring to a boil. Reduce heat and simmer until the rice is cooked, adding water if necessary, about 20 minutes. Stir the stew occasionally.
Season with salt and pepper and serve hot.

6 servings

Chicken thighs, rice, and your favorite winter squash stew together to create a complete one-pot dish perfect for winter meals.