Chicken and Butternut Squash Cacciatore
Ingredients
- olive oil
- 1 onion chopped
- 1 leek chopped
- 4 pieces turkey bacon chopped
- 1 stem rosemary chopped
- 4 garlic cloves chopped
- 6 boneless chicken thighs
- 6 chicken legs, skin removed (or any combo of bone-in chicken)
- 1 pound butternut squash cleaned and cubed
- 1 package sliced mushrooms, any variety (about 1 1/2 cups total)
- 1 cup good red wine (you can substitute with water or chicken stock)
- 1 can diced stewed tomatoes
- 1 small can tomato paste
- 10 Kalamata olives
- Salt and pepper
Instructions
- Place a heavy stove-to-oven pot on low-medium heat; prepare with olive oil. Add all ingredients in the order they appear in 2 to 4-minute intervals, to allow them to cook a bit.
- Bring the mixture to a light boil, then turn heat down to low and cover. Let simmer for 5 minutes, then transfer to a 375°F oven for 1 hour.
- Serve over any sprouted or basmati rice.