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Stovetop Butternut Squash and Chicken Stew with Quinoa
Stovetop Butternut Squash and Chicken Stew with Quinoa
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Prep Time:
30 minutes
Cook Time:
35 minutes
Total Time:
65 minutes
Create a hearty fall stew with chicken, sausage, butternut squash, and apples all cooked together in one pan. Pair with warm bread for a satisfying meal.
Ingredients:
  • 1 teaspoon freshly ground black pepper
  • 1 pound chicken tenderloins
  • 2 tablespoons all-purpose flour
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 links precooked apple chicken sausage, sliced into rounds
  • 3 cups chicken stock, divided
  • 1 tablespoon minced fresh tarragon
  • 0.5 teaspoon rubbed sage
  • 0.5 teaspoon garam masala
  • 2 cups butternut squash - peeled, seeded, and cubed
  • 1 cup diced carrots
  • 2 celery ribs, chopped
  • 1 apple - peeled, cored and diced
  • 1 cup quinoa, rinsed and drained
  • 1 tablespoon butter
Instructions:
  • Season chicken tenderloins generously with salt and black pepper, then coat lightly with flour. Heat olive oil in a skillet over medium-high heat and cook the tenderloins until browned on both sides, about 5 minutes each. Set aside.
  • Lower the heat to medium-low, then add garlic, onion, red bell pepper, and apple chicken sausage. Cook and stir until the garlic and onion become fragrant and the sausage is slightly browned, which should take about 2 minutes. Deglaze the pan by pouring in 1/2 cup of chicken stock and scraping up the browned bits. Finally, add tarragon, sage, and garam masala, and simmer for an additional 2 minutes.
  • Cut the chicken tenderloins into 1-inch pieces. Place chicken, the rest of the chicken stock, butternut squash, carrots, celery, and apple in a pan. Cover and bring to a boil. Once boiling, move ingredients to the sides of the pan and add quinoa to the center. Cover and simmer over low heat until vegetables are tender and quinoa is cooked, about 20 minutes.
  • Incorporate the butter into the stew, stirring until it thickens slightly for 3 to 5 minutes. Season to taste.

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