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Why You'll Love This cozy onepot chicken stew with winter squash and kale
- Easily Customizable: This recipe is perfect for using up any winter squash or kale you have on hand, and you can customize the spices to suit your taste.
- One-Pot Wonder: This recipe is made in just one pot, making cleanup a breeze and reducing the risk of dishes piling up in the sink.
- Nourishing and Delicious: This stew is packed with protein, fiber, and vitamins, making it a nutritious and satisfying meal for the whole family.
- Perfect for Meal Prep: This recipe makes a large batch of stew, which can be refrigerated or frozen for up to 5 days, making it perfect for meal prep or leftovers.
- Easy to Make: This recipe is simple to follow and requires minimal cooking expertise, making it perfect for beginners or experienced cooks alike.
- Cost-Effective: This recipe uses affordable ingredients and makes a large batch of stew, making it a cost-effective option for families or individuals on a budget.
- Freezer-Friendly: This stew can be frozen for up to 3 months, making it a great option for meal prep or for storing leftovers.
- Perfect for Special Diets: This recipe is gluten-free, dairy-free, and can be made paleo or Whole30 compliant with a few simple substitutions.
Ingredient Breakdown
The key ingredients in this recipe are chicken breast or thighs, winter squash (such as butternut or acorn squash), kale, onions, garlic, and chicken broth. The chicken provides lean protein, while the winter squash adds natural sweetness and creamy texture. The kale adds a burst of nutrients and flavor, while the onions and garlic provide a depth of flavor. The chicken broth helps to bring all the ingredients together and adds moisture to the stew. When selecting these ingredients, choose organic and locally sourced options whenever possible, and opt for boneless, skinless chicken breast or thighs for the best results.
How to Make cozy onepot chicken stew with winter squash and kale
Chop 1 large onion and 3 cloves of garlic, and sauté them in a large pot over medium heat until they're softened and translucent.
Add 1-2 pounds of boneless, skinless chicken breast or thighs to the pot, and cook until browned on all sides.
Add 1-2 cups of diced winter squash to the pot, and cook until tender.
Add 2-3 cups of chopped kale to the pot, and cook until wilted.
Add 4-6 cups of chicken broth to the pot, and bring to a boil.
Reduce the heat to low and simmer the stew for 20-30 minutes, or until the chicken is cooked through and the vegetables are tender.
Tips for Perfect Results
Use fresh, high-quality ingredients to get the best flavor and texture out of your stew.
Cook the chicken until it's just done, then remove it from the pot to prevent overcooking.
Add aromatics like onions, garlic, and herbs to the pot for added flavor and depth.
Use a large, heavy pot with a tight-fitting lid to prevent the stew from boiling over or scorching.
Let the stew rest for 10-15 minutes before serving to allow the flavors to meld together.
Experiment with different spices and herbs to find the combination that works best for you.
Serve the stew with crusty bread, over rice, or with a side salad to make it a complete meal.
Freeze the stew for up to 3 months and thaw as needed for a quick and easy meal.
Common Mistakes to Avoid
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Overcooking the Chicken: Overcooking the chicken can make it dry and tough. To avoid this, cook the chicken until it's just done, then remove it from the pot.
Fix: Check the chicken frequently while it's cooking, and remove it from the pot as soon as it's done.
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Not Browning the Chicken: Not browning the chicken can result in a lack of flavor and texture. To avoid this, brown the chicken on all sides before adding the other ingredients.
Fix: Take the time to brown the chicken on all sides, and don't rush the process.
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Not Using Enough Liquid: Not using enough liquid can result in a thick, stew-like consistency. To avoid this, use enough chicken broth to cover the ingredients and create a rich, flavorful sauce.
Fix: Use enough chicken broth to cover the ingredients, and adjust the seasoning as needed.
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Not Letting it Rest: Not letting the stew rest can result in a lack of flavor and texture. To avoid this, let the stew rest for 10-15 minutes before serving.
Fix: Let the stew rest for 10-15 minutes before serving, and don't rush the process.
Variations & Substitutions
Add diced jalapenos or red pepper flakes to the pot for an extra kick of heat.
Replace the chicken with roasted vegetables, such as sweet potatoes or Brussels sprouts, for a hearty and satisfying vegetarian option.
Replace the chicken broth with gluten-free chicken broth, and use gluten-free spices and seasonings to make the stew gluten-free.
Replace the chicken broth with dairy-free chicken broth, and use dairy-free milk or cream to make the stew dairy-free.
Replace the chicken broth with paleo-friendly chicken broth, and use paleo-friendly spices and seasonings to make the stew paleo-friendly.
Replace the chicken broth with Whole30-friendly chicken broth, and use Whole30-friendly spices and seasonings to make the stew Whole30-friendly.
Storage & Make-Ahead
Store the stew at room temperature for up to 2 hours. After 2 hours, refrigerate or freeze the stew to prevent bacterial growth.
Store the stew in the refrigerator for up to 5 days. Reheat the stew to an internal temperature of 165°F (74°C) before serving.
Store the stew in the freezer for up to 3 months. Thaw the stew overnight in the refrigerator, then reheat to an internal temperature of 165°F (74°C) before serving.
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can prepare this recipe up to 2 days in advance. Store it covered in the refrigerator and bring to room temperature before serving. The flavors actually improve as they meld together overnight.
Can I freeze this recipe?
Yes! You can freeze this recipe for up to 3 months. Thaw the stew overnight in the refrigerator, then reheat to an internal temperature of 165°F (74°C) before serving.
Is this recipe gluten-free?
Yes! This recipe is gluten-free, but be sure to check the ingredients of the chicken broth and spices to ensure they are gluten-free.
Can I use different types of winter squash?
Yes! You can use different types of winter squash, such as acorn or butternut squash, in place of the squash called for in the recipe. Simply adjust the cooking time based on the type of squash you use.
Can I add other ingredients to the stew?
Yes! You can add other ingredients, such as diced carrots or potatoes, to the stew to make it more hearty and filling. Simply adjust the cooking time based on the ingredients you add.
Is this recipe suitable for a crowd?
Yes! This recipe makes a large batch of stew, making it perfect for a crowd. Simply adjust the ingredient quantities as needed to feed your group.
Can I make this recipe in a slow cooker?
Yes! You can make this recipe in a slow cooker. Simply brown the chicken and cook the vegetables in a skillet, then transfer everything to the slow cooker and cook on low for 6-8 hours.
Is this recipe paleo-friendly?
Yes! This recipe is paleo-friendly, but be sure to check the ingredients of the chicken broth and spices to ensure they are paleo-friendly.
cozy onepot chicken stew with winter squash and kale
Ingredients
- 1 lb boneless, skinless chicken breast or thighs, cut into 1-inch pieces
- 2 medium winter squash (such as butternut or acorn), peeled and cubed
- 2 cups chopped kale, stems removed and discarded, leaves coarsely chopped
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups chicken broth
- 1/2 cup heavy cream (optional)
Instructions
- Step 1: Prepare the ingredients. Chop the onion, mince the garlic, and peel and cube the winter squash. Remove the stems from the kale and coarsely chop the leaves. Cut the chicken into 1-inch pieces and season with salt and pepper.
- Step 2: Sear the chicken. Heat the olive oil in a large Dutch oven over medium-high heat. Add the chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.
- Step 3: Soften the onion and garlic. Reduce the heat to medium and add the chopped onion to the pot. Cook, stirring occasionally, until the onion is softened and translucent, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
- Step 4: Add the winter squash and kale. Add the cubed winter squash and chopped kale to the pot. Cook, stirring occasionally, until the squash is tender and the kale has wilted, about 10-12 minutes.
- Step 5: Add the chicken broth and browned chicken. Pour in the chicken broth and add the browned chicken back to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, until the chicken is cooked through and the stew has thickened, about 15-20 minutes.
- Step 6: Stir in the heavy cream (optional). If using heavy cream, stir it in during the last 5 minutes of cooking. This will add a rich and creamy texture to the stew.
- Step 7: Season and serve. Season the stew with salt and pepper to taste, then serve hot, garnished with chopped fresh herbs if desired.
Recipe Notes
- Storage tip: Let the stew cool, then refrigerate or freeze it for later use. Reheat gently over low heat, adding a little water if the stew has thickened too much.
- Make ahead: The stew can be prepared through Step 5, then refrigerated or frozen for later use. Simply reheat and finish with the heavy cream (if using) and seasoning.
- Substitution: Swap the winter squash for sweet potatoes or carrots, or use a combination of both. You can also use spinach or collard greens instead of kale.
- Pro tip: For a creamier stew, use a mixture of chicken broth and heavy cream. You can also add a little grated nutmeg or allspice for extra depth of flavor.
