CHICKEN STEW WITH BUTTERNUT SQUASH RECIPES

Steps:

• Heat half of the oil in a frying pan. Sprinkle the flour onto a plate, and dredge the chicken pieces in the flour and fry for 4–5 minutes, or until browned all over. (You may need to brown the chicken in batches.) Tip the browned chicken into the slow cooker.
• Heat the remaining oil in a frying pan and fry the onion for five minutes, then add the garlic and chilli and fry for another 2–3 minutes. Add the wine and continue to cook for another few minutes, or until the volume of the liquid is reduced by half.
• Tip the onion mixture into the slow cooker. Add the butternut squash, chicken stock, thyme and bay leaves to the slow cooker. Stir everything together, pressing down so that everything is covered in liquid. Cook for 8–10 hours on low.
• About 30 minutes before serving, stir in the crème fraîche and season to taste with salt and freshly ground black pepper. Cook for a further 30 minutes, then stir in the parsley.

Steps:

• In a large soup pot heat 3 tablespoons of olive oil over medium heat. Add the onions, garlic, rosemary, and thyme and saute until the onions are tender, about 2 minutes. Toss the beef cubes in salt and pepper and flour. Turn up the heat to med-high and add the beef to the pot. Cook until the beef is browned and golden around the edges, about 5 minutes. Add the Marsala wine. Using a wooden spoon, gently stir up all the brown bits off the bottom of the pan. Add the butternut squash and sun-dried tomatoes and stir to combine. Add enough beef broth to just cover the beef and squash. Bring the stew to a boil over high heat, then reduce the heat to low and simmer, covered, for 1 hour. Season the stew with additional salt and pepper to taste. Sprinkle with the chopped parsley. Serve with crusty bread alongside.