Butternut, Chicken & Lentil Stew

Kris Wetherbee

Ingredients:
2 pounds skinless, boneless chicken thighs, excess fat trimmed
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons extra-virgin olive oil
2 cups coarsely chopped sweet onion
2 carrots, cut into 1/4-inch slices
1 large stalk celery, with leaves, chopped
3 cups chicken broth
1 cup red lentils
1-1/2 teaspoons Hearty Herb Blend

4 cups peeled, cubed (1-inch) butternut squash (1-1/2 pounds)
1/4 cup sliced almonds, toasted, for garnish 1. Cut the chicken into bite-size pieces. In a shallow bowl or pie pan, combine the flour, salt and pepper. Dredge the chicken in the seasoned flour, shaking off the excess.
2. In a large nonstick Dutch oven or heavy pot, heat 1 tablespoon of the oil over medium-high heat. Add the chicken and cook until lightly golden on all sides, 5 to 8 minutes. Transfer the chicken to a plate.
3. Add the remaining 1 tablespoon oil to the pan. Add the onion and carrots, and cook, stirring, until the onion softens, 3 to 5 minutes. Add the celery and cook for 1 minute.
4. Add the broth to the pan. Return the chicken to the pot and add the lentils and Hearty Herb Blend. Bring to a boil over high heat. Reduce to a simmer, cover and cook for 5 minutes. Add the squash and simmer, covered, until the squash and lentils are tender, 20 to 25 minutes.
5. Taste for seasoning and add more salt and pepper if desired. Serve garnished with the toasted almonds.

photo by Hallmark Magazine