Pieces of juicy chicken and winter squash are cooked together in a soup broth to create a thick, wholesome stew with lots of flavor and delicious aromas. Serve with some crusty bread for a complete meal.
Pieces of juicy chicken and winter squash are cooked together in a soup broth to create a thick, wholesome stew with lots of flavor and delicious aromas. Serve with some crusty bread for a complete meal.
Ingredients
17.5 OZ / 500 G chicken tight meat
1 TBSP sunflower oil
26.5 OZ / 750 G pumpkin
0.5 OZ / 20 G flour
3.5 OZ / 100 G onion
0.5 OZ / 20 G ginger
2 TBSP butter
0.5 TSP salt
0.5 TSP pepper
0.5 TSP thyme
1 EA bay leaf
0.5 TSP green peppercorn
21 OZ / 600 G chicken stock
Directions
Cut the chicken into bite size pieces and add to mixing bowl with the sunflower oil.
Remove the measuring cup and sauté for 8 minutes / 248°F|120°C. Reserve the chicken for later.
Peel and chop the pumpkin. Cut into bite size pieces and dust with flour.
Peel the onion and ginger, add into the mixing bowl. Chop for 8 seconds / speed 6.
Add the butter to mixing bowl with the diced pumpkin and sauté for 10 minutes/ 248°F|120°C.
Add back in the chicken with salt, pepper, thyme, bay leaf and peppercorn.
Add the chicken stock and simmer for 20 minutes / 195°F|90°C / speed 1 / reserve.
Check the seasoning and add chopped parsley for extra flavor and color.
