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GREEN MOUNTAIN BUTTERNUT SQUASH AND CHICKEN STEW
This recipe, courtesy of Green Mountain at Fox Run, Vermont, is an Autumnal and cold weather favorite. Visit the Green Mountain website to print recipes of the month. Makes 8-10 cups Ingredients 1 tablespoon olive oil
2 ½ pounds bone-in chicken breast, skin removed
1 cup chopped onion
2 cloves chopped garlic
1 cup chopped celery
1 28-ounce can diced tomatoes
1 cup chicken broth
6 ounces white wine
½ teaspoon salt
½ teaspoon pepper
1 teaspoon rubbed sage
1 teaspoon fresh thyme
4 cups peeled, chopped butternut squash
½ cup frozen peas (optional)
Heat oil in a large (4 1/2 quart Dutch oven. Add chicken and brown about 15 to 20 minutes. Remove chicken and add onion, garlic and celery to pan; sauté on medium heat about 5 minutes. Return chicken to the pan with vegetables. Add tomatoes, chicken broth, wine, salt, pepper, sage, thyme and bring to a boil; simmer about 45 minutes to 1 hour. Add squash, bring to boil and simmer 30 minutes or until squash is tender.
Stir in frozen peas (optional) and reheat for a minute or two. Serve with a whole-grain roll, Grilled Pear Salad (Recipes for Living) and a glass of skim milk. |
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 Have you blogged this recipe? Let us know about it and we'll include your recipe's photograph and a link to your blog. Tweaks and adaptations welcome as long as it remains healthy! Origin should be credited and linked as: Spa Cuisine courtesy of SpaIndex.com: Guide to Spas. Attribution to contributing spa resorts and other sponsors should also be included, when available.
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Shape up for summer with the Summer Celebrity Detox Diet Retreat and Life Enhancement Program at the Martha's Vineyard Holistic Retreat: May 21-25, 2012 |
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First time guests to Green Mountain at Fox Run, Weight Loss Retreat for Women, enjoy a 10% discount on visits of one, two, three or four weeks |
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