Chicken Stew

My body has been playing catch up with sleep and rest most of the week. I am almost back to 80% of feeling my best. This cold has left Eric and I with a cough that will last another week or two. I am feeling well enough to be tired of frozen meals and take in. So with John being my prep chef, yes he got to peel and cut up all the vegetables for tonight's dinner. He did a wonderful job too.

Chicken Stew

2 large Chicken Breasts diced
1 medium onion peeled and diced
3 cups of celery  cleaned and cut into 1/2inch chunks
3 cups of carrots peeled and cut into 1/2 inch chunks
2 medium Yukon gold potatoes scrubbed and cut into 1/2 cubes
8 ounces butternut squash cubed. it is OK to buy the pre-cut package
8 ounces mushrooms cleaned and sliced
A large splash of White Zinfield or any open white wine you have
1 teaspoon of dried Rosemary
Salt and pepper
1/4 cup extra virgin olive oil
4 1/4 quart Le Creuset soup pot with a cover

In the pot heat the olive oil up on a medium low temperature. Add the diced chicken breast with a little salt and pepper. Cook covered for 15 minutes, stirring every 5 minutes. Add the Rosemary. Toss well and cook for another 15 minutes stirring every 5 minutes. The chicken should no longer be pink on the outside. This is the time to switch out the stirring spoon and put the dirty one straight in to the wash.  Add the diced onions and cook until translucent. Add the mushrooms and cook down. Added the Butternut Squash and Yukon Gold potatoes. Cover with the carrots and celery. Add the White Wine. Cover and bring to a low boil. Turn down the heat and cook for at least 1 hour. 2 to 3 hours would be ideal for the perfect flavor blending.

If you do not use wine in your house you may substitute water. The flavor will be slightly different.
Serves 6 as a main course.

So as you probably guessed this is dinner tonight.

Butternut Squash Soup

When all else fails I will give you a new recipe. Yes, Eric was up until all hours. I had a fight with the insurance company over Eric's formula. Lets just say I lost round one. Unlike the old days of so last century the executives and decision makers don't take phone calls. I just love when a big company states we are exempt from state laws because they say so...are not...

The day was not all bad though. I did manage to use 1/2 of a can of Pledge on the front door. Boy that wood was dry. It just soaked up the polish like the prickly pears soak up the summer rain. The upshot is that the door looks so much better. I even did a few windows too. That was my exercise for today.

So without further ado.

Butternut Squash Soup

1 small Onion peeled and diced
1 Banana Nut Squash peeled and diced
2 medium Yams peeled and diced
2 tart Apples cored and diced
2 Tablespoons of Oleo
2 14.5 ounce cans of Chicken Broth
1/4 teaspoon Nutmeg
1 teaspoon Cinnamon
1/2 teaspoon Salt
1/8 teaspoon pepper

In a 4 quart soup pot melt oleo. Add the onion and saute until soft. Add the rest of the ingredients and bring to a boil. Lower the temperature and simmer for 2 hours. Lightly break up some of the larger chunks of vegetables and serve.

This soup is definitely better the first night. Serves 4 for a main course.