Tuesday, February 3, 2009

Chicken Stew with Apples

1 tbs olive oil
1 large red bell pepper, seeded and coarsely chopped
1 large red onion, cut in thin wedges
2 medium size Granny Smith apples
4 skinless, bonelesss chicken breast halves (about 1 lb) cut into bite size pieces
2 small zucchini, sliced in 1/2 inch thick rounds
1 tbs minced fresh garlic
2 1/2 cups chicken broth
2 tbs chopped fresh thyme or 1 tsp dried thyme, crumbled
2 tsp coarsely ground black pepper
1/2 tsp salt
1 package (20 oz) frozen butter nut squash chunks

Heat oil in a 4-5 qt pot over medium heat. Add bell pepper and onion. Cook, stirring occasionally, 4-5 minutes or until onion is softened.
Meanwhile core and coarsely choppe the apples (leave skin on if desired).
Add apples, chicken, zucchini, garlic, chicken broth, thyme, pepepr and salt to pot. Bring to a boil, reduce heat, cover and simmer 8-10 minutes, stirrin goccasionally, until zucchini is crisp-tender.
Stir in buttnut squash. return to a boil, reduce heat, cover and simmer 3-5 minutes longer or until vegetables are tender and chicken is cooked through. Serve immediately.
Serves 4.

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