chicken & butternut squash stew / salad with red wine vinaigrette

chicken & butternut squash stew / salad with red wine vinaigrette

Contents of your meal kit:

chicken thighs
butternut squash
carrot & onion mix
spice mix
red wine vinaigrette base
garden greens

Equipment needed: medium or large saucepan with lid, salad bowl

Finishing steps:

  1. Heat enough oil to cover the bottom of a medium or large saucepan over medium heat. Season both sides of chicken thighs with salt & pepper. Sear 1-2 minutes per side then transfer to a plate.
  2. Add butternut squash and carrot & onion mix to the hot saucepan. Sauté 3-5 minutes, stirring frequently. Add spice mix and sauté an additional 30 seconds or so. Season with a little salt & pepper.
  3. Add tomatoes to the saucepan, stir frequently and cook until tomatoes have softened and no longer have shape, about 5 minutes. Add water (see note). Bring to a simmer, add chicken thighs to the saucepan, reduce heat to low, cover and cook 15 minutes or until squash is completely tender and chicken is cooked through. Season with additional salt & pepper to taste if needed.
  4. Pour vinaigrette base into the bottom of your salad bowl and add an equal amount of oil. Whisk or mix with a fork to combine. If this looks like too much dressing, remove some before adding the greens. Season with salt & pepper and gently toss to combine.

Notes: When recipe calls for water use 1 cup for 2 portions, 2 cups for 4 portions and 3 cups for 6 portions