Slow-Simmered Chicken and Butternut Squash Stew
A heartwarming stew featuring tender chicken and sweet butternut squash, served over creamy mashed potatoes for a comforting meal.
Ingredients
For the Stew
- 2 tablespoons olive oil for sautéing
- 1 large onion, diced for aromatic base
- 3 cloves garlic, minced to enhance flavor
- 1.5 pounds boneless chicken thighs for tender meat
- 3 cups butternut squash, peeled and cubed sweet and creamy texture
- 2 medium carrots, sliced for added sweetness
- 2 stalks celery, chopped for crunch
- 1 tablespoon tomato paste for depth of flavor
- 1 teaspoon ground thyme for seasoning
- 0.5 teaspoon smoked paprika for smoky flavor
- to taste salt and pepper to enhance all flavors
- 4 cups chicken broth for a rich base
- 1 bay leaf for aroma
- to taste fresh parsley, chopped for garnish
For the Creamed Potatoes
- 2 pounds potatoes (Russet or Yukon Gold), peeled and chopped for creamy texture
- 4 tablespoons butter for richness
- 1/2 cup milk or cream for creaminess
- to taste salt to flavor
Instructions
Cooking the Stew
- Heat olive oil in a large pot over medium heat until it shimmers.
- Add diced onion and minced garlic, and sauté until onions are translucent.
- Add chicken thighs, browning them until golden on all sides.
- Stir in butternut squash, carrots, celery, and tomato paste. Season with thyme, smoked paprika, salt, and pepper.
- Pour in chicken broth and add the bay leaf. Bring mixture to a boil.
- Reduce heat to low and let simmer for 45 minutes, allowing flavors to meld.
Preparing the Creamed Potatoes
- Peel and chop potatoes and cook in boiling salted water until tender, about 15-20 minutes.
- Drain potatoes and return to pot. Mash with butter, milk or cream, and salt to taste until fluffy.
Serving
- Serve stew over the creamy potatoes, garnishing with fresh parsley.
Notes
For extra flavor, sear chicken thighs first. Feel free to mix in seasonal vegetables or add lemon for brightness. Perfect for family gatherings or meal prep.