Stovetop Butternut Squash and Chicken Stew with Quinoa recipe

Name: Stovetop Butternut Squash and Chicken Stew with Quinoa
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Ingredients: ½ teaspoon salt; 2 tablespoons all-purpose flour; 1 tablespoon butter; 1 teaspoon freshly ground black pepper; 1 clove garlic, minced; 1 tablespoon olive oil; 1 apple - peeled, cored and diced; 1 onion, diced; 1 cup diced carrots; ½ cup diced red bell pepper; ½ teaspoon rubbed sage; ½ teaspoon garam masala; 1 tablespoon minced fresh tarragon; 1 cup quinoa, rinsed and drained; 3 cups chicken stock, divided; 2 celery ribs, chopped; 1 pound chicken tenderloins; 2 links precooked apple chicken sausage, sliced into rounds; 2 cups butternut squash - peeled, seeded, and cubed

Recipe Instructions

Step 1

Season chicken tenderloins with salt and black pepper; pat into flour in a shallow bowl until lightly coated. Heat olive oil in a skillet over medium-high heat. Cook tenderloins, until browned, turning once, about 5 minutes per side. Remove from pan and set aside.

Step 2

Reduce heat to medium-low; add garlic, onion, red bell pepper, and apple chicken sausage. Cook and stir until garlic and onion are fragrant and sausage is slightly browned, about 2 minutes. Pour in 1/2 cup chicken stock to deglaze the pan, scraping up browned bits. Add tarragon, sage, and garam masala; simmer for 2 more minutes.

Step 3

Slice the chicken tenderloins into 1-inch pieces. Add chicken, remaining chicken stock, butternut squash, carrots, celery, and apple to pan; cover and bring to a boil. When stock is boiling, push ingredients to the edge of the skillet and add quinoa to the center of the pan. Cover and simmer over low heat until vegetables are soft and quinoa is cooked, about 20 minutes.