Stews

Organic Chicken Stew with tomatoes, mixed mushrooms, kale, butternut squash, and tri color quinoa

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Baby, it’s cold outside! Good time to stay close to the stove and create. This stew I threw together using about 1/2 cup of each vegetable. You can use more if you like. This recipe should feed 2-3 people.
1 pound of free range boneless chicken thighs-cut into small stewlike chunks
Butternut Squash
Mushrooms, regular and shitake (stemmed) and sliced
Cherry tomatoes-halved
Dinosaur kale (of any kale you like or spinach) deveined and chopped
Onion about 1/2 chopped
3 smashed cloves of garlic
Oregano, salt and pepper
Fresh basil
Aged balsamic-just a drizzle of your finest bottle
Rice flour-sprinkle with a bit of italian seasoning (optional)
2-4 tablespoons extra virgin olive oil.
1 or more cups of low sodium chicken broth

Into a saute/stew pan add the evoo and carefully brown the chicken a few minutes on each side. Lightly browned.
Take out and set aside.
In the pan add onions and chopped garlic, a dash of some dry oregano about a teaspoon or so, salt and pepper to taste. If the pan is dry add some of the broth.

Add the butternut squash, the mushrooms and kale

Let it cook 2 minutes, then put the chicken back in the pan and add the rest of the broth.
Now add your splash of balsamic and cover till veggies are tender and chicken is cooked through.
About 10 minutes. Add the tomatoes and chopped fresh basil.

In the meantime make you quinoa, in the rice cooker or in another pan.

The whole dish should be ready in the 20 minutes it takes to cook the quinoa.

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