Where was I yesterday? Writing a neuro exam... that's where! Sometimes school has to comes first. Hopefully having my priorities straight will pay off with an excellent grade on the exam. One more midterm next week too!
We made chicken stew on the weekend. It was amazing so I thought I would share the recipe! It was so simple and made tons of leftovers for lunches... exactly what I needed on a Sunday night.
2 small butternut squash, peeled, seeded, & cut into 1" peices
5 cups of low sodium chicken stock
3 large chicken breasts, trimmed of any fat
1 onion, diced
dash of salt
4 cloves of garlic, minced
2 cans fire roasted tomatoes
3/4c black olives, pitted & quartered
1/4c flat leaf parsley, chopped
Steam butternut squash in a microwave safe bowl for 6 minutes on high. Remove half and steam for another 4 minutes. Mash pieces cooked for 10 minutes then mix with other half of butternut squash and set aside.
In a large pot, bring chicken stock to a boil. Turn down to a simmer, add chicken and poach until cooked through (about 15 minutes). Remove from broth, side aside on a plate to cool, and set aside stock in a bowl.
In the same pot (we use our Staub) sautée onion in evoo until brown. Add garlic, salt, and oregano. Sautée for 30 seconds. Add both cans of tomatoes and butternut squash. Stir to combine. Add chicken stock and quinoa. Bring to a simmer, cover, and let cook for 15 minutes.
Shred chicken with a fork.
Add chicken and olives to pot. Bring to a simmer for about 5 minutes to heated through.
Serve garnished with parsley.