Autumn Chicken and Butternut Squash Stew

This recipe is from Green Mountain at Fox Run.It's a a fitness and healthy weight loss retreat for women only (a weight loss camp. Acorn squash or pumpkin is a good substitute for butternut squash.

• Ready In: 1 hr 30 mins
• Serves: 8

Ingredients

• 1  tablespoon olive oil
• 2 1⁄2 lbs chicken breasts, bone-in and skin removed
• 1  cup onion, chopped
• 2  garlic cloves, chopped
• 1  cup celery, chopped
• 1 (28 ounce) can diced tomatoes
• 1  cup chicken broth
• 6  ounces white wine
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon pepper
• 1  teaspoon rubbed sage
• 1  teaspoon fresh thyme
• 4  cups  butternut squash, peeled and chopped
• 1⁄2 cup  frozen peas (optional)

Directions

1. Heat oil in a large (4 1/2 quart)Dutch oven. Add chicken and brown about 15 to 20 minutes. Remove chicken and add onion, garlic and celery to pan; sauté on medium heat about 5 minutes.
2. Return chicken to the pan with vegetables.
3. Add tomatoes, chicken broth, wine, salt, pepper, sage, thyme and bring to a boil; simmer about 45 minutes to 1 hour.
4. Add squash, bring to boil and simmer 30 minutes or until squash is tender.
5. Stir in frozen peas (optional) and reheat for a minute or two.
6. note:Bone-in chicken adds a little more flavor and bones can be removed after cooking but before serving stew. As a short cut, you can use boneless, skinless breasts, or if you like dark meat, substitute chicken thighs for some or all of the chicken breasts.