Chicken Stew with Butternut Squash, Pearl Onions and Kale
 
Prep time
Cook time
Total time
 
Recipe type: Entree
Serves: 4-5
Ingredients
  • 1 bag pearl onions (around a dozen – quantity not critical)
  • 4 strips bacon, chopped (½ inch)
  • 5 boneless, skinless chicken thighs
  • ½ medium butternut squash, peeled and chopped (about 1 ½ lb for the half)
  • 3 medium-large garlic cloves, minced
  • ½ cup white wine
  • 2 ¾ cups chicken stock
  • ½ cup apple cider vinegar
  • 1 tsp dried marjoram
  • 1 tsp dried tarragon
  • ½ tsp salt
  • Generous grind of black pepper
  • 1 bunch kale, stems removed, chopped (about 3 cups, chopped)
Instructions
  1. Cut ends off pearl onions, drop in boiling water for 3 minutes, drain, cover with cold water to cool and then squeeze onions from skins. (Or substitute frozen pearl onions thawed.)
  2. In a large pot, cook bacon until crisp. Remove and reserve.
  3. Meanwhile, trim chicken of fat and cut into bite-sized pieces.
  4. Discard all but about 1 Tbsp of bacon fat from pan, add 1 Tbsp olive oil and lightly brown chicken about 4 minutes. Add pearl onions and cook stirring occasionally 2 minutes.
  5. Add minced garlic and cook just until aroma comes (30 sec to a minute).
  6. Add wine and simmer until reduced by half, scraping bottom of pan to release browned bits.
  7. Add stock, vinegar, seasonings (marjoram through pepper), reserved bacon and squash.
  8. Bring to a boil, reduce heat and simmer covered 20 minutes until squash is fork tender.
  9. Add kale, cover and simmer another 5 minutes.
Recipe by Savory Nature at http://savorynature.com/2014/03/24/chicken-stew-with-butternut-squash-pearl-onions-and-kale/