Embrace the warmth of winter with this comforting one-pot stew. Tender chicken thighs, nutty winter squash, and fluffy rice simmer together in a savory broth, creating a complete and satisfying meal that nourishes the body and soul.

Follow The Directions

01

Step

In a Dutch oven or large pot, heat olive oil over medium-high heat. Add onion, carrot, celery, garlic, and parsley. Cook, stirring occasionally, until vegetables are fragrant but not soft, about 3-5 minutes. Add chicken pieces and cook until browned on all sides and fat begins to render, about 5-10 minutes. Add squash and stir to coat well with pan juices.

02

Step

Pour in white wine and stir to deglaze the pan, scraping up any browned bits from the bottom. 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 to low, cover, and simmer until the rice is cooked and the squash is tender, adding more water if necessary, about 20 minutes. Stir the stew occasionally to prevent sticking.

03

Step

Season with salt and pepper to taste. Serve hot, garnished with fresh parsley, if desired.

For a richer flavor, use bone-in, skin-on chicken thighs. Brown them well before adding the vegetables.
Feel free to substitute other winter squashes, such as acorn or kabocha, for the butternut squash.
If you don't have white wine on hand, you can use chicken broth or water instead.
Leftovers can be stored in the refrigerator for up to 3 days.

Abby Wunsch

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