Harvest chicken stew, packed with colorful vegetables and hers is comforting and satisfying on a cold winters’ night. The best part is it only takes 10 minutes to pull together in a single pot and ready in just 30 minutes. All you need to do is brown the chicken breast. Add onions and garlic. Then deglaze the pot with white wine, add the butternut squash, sweet potatoes, green beans, herbs, seasoning and chicken broth. Cover and cook until the vegetables are tender. Then finish it off with a bit of whipping cream and a thickening mixture of water and flour. Adjust the seasoning and voila! Dinner is served.
I have to tell you, harvest chicken stew is really one of my favorite and go to cold weather meals. I especially love the taste of sweet potatoes and the texture of the butternut squash in a flavorful creamy broth. I also must confess, dunking a piece of rustic bread into this stew makes it that much more appealing to me.
I’m really excited for you to try my harvest chicken stew and hope that you will love it as much as I do.
- 2 tablespoons olive oil
- 3 boneless skinless chicken breasts, diced
- 1 onion finely chopped
- 4-6 garlic cloves, thinly sliced
- ½ cup white wine
- 1 butternut squash, peeled & cut into ½ inch cubes (yields approx. 3 cups)
- 1 large sweet potato peeled & cut into ½ inch cubes (yields 1½ cup)
- 2 cups fresh green beans
- few sprigs (about 6 sprigs) thyme chopped
- pinch herb de provence (about ⅛ teaspoon)
- Salt and pepper to taste
- 4 -5 cups chicken broth
- ¼ cup whipping cream
- ¼ cup water + 1 tablespoon flour or cornstarch (to thicken the broth)
- Over medium heat, in a large pot brown chicken breasts about 3 minutes on each side in olive oil.
- Add the onion and garlic and cook for about 1 minute or until onion is translucent.
- Add the wine; with a wooden spoon scrape the bottom of the pot to deglaze it.
- Add the next five ingredients, salt and pepper and stir to combine.
- Add the chicken broth, cover and cook over medium low heat until vegetables are tender about 25-30 minutes.
- Stir in whipping cream and water/flour or cornstarch mixture until broth thickens. Serve warm with rustic bread.