The inspiration for this GF Chicken Squash Stew was my wife’s grocery shopping. My last post for my VEGAN ACORN SQUASH KALE SOUP was the other post generated from my wife’s shopping. The fun thing with her making a grocery run is that I got to create recipes from the bounty she brought home. I formulated this stew around the butternut squash. I also cooked the recipe in my slow cooker. How easy is that.
I love using my pressure cooker. It is such a versatile cooking tool. I like that you can put a host of ingredients in one pot and put the top on and let it go. In this recipe, plenty of spices and different vegetables are put together to flavor the dish. The base of the dish is chicken and the butternut squash. The dish has flavor and texture.
The recipe is made gluten free by using arrowroot starch on the chicken. Using this flour will help thicken up the sauce as the pressure cooker does its thing. The base ingredients for GF Chicken Squash Stew are very traditional including the celery, carrots, shallots and garlic. The first three ingredients are known as a MIREPOIX – the shallots are a substitution for the onions. The recipe also gets deeper flavor from bay leaves and marsala wine. Most of us will have a lot of these ingredients in our pantry so it would be easy to pull this recipe together.
The cast of characters.
The building of the stew in the pressure cooker.
The GF Chicken Squash Stew plated.
GF Chicken Squash Stew
- 3 Whole Chicken Breasts cubed
- 1 Medium Butternut Squash cubed
- 2 Whole Carrots diced
- 2 Stalks Celery diced
- 1 Large Shallot diced
- 3 Cloves Garlic minced
- 2 Tbsp Arrowroot Starch
- 1 Tbsp Tomato Paste
- 2 Whole Bay Leaves
- 2 Tsp Thyme
- 1/2 Cup Marsala
- 1 Cup Chicken Stock
- 1 Tbsp Olive Oil
- 1 Tbsp Spanish Paprika
Set up your pressure cooker and turn to saute. Add in the oil and then the carrots, celery and shallots and saute for 2 minutes. Next add in the garlic and cook for 1 minutes. Now add in the tomato paste and stir and cook for another minute.
Next, add in the squash and all the spices. Mix well and add the stock, chicken and marsala and change pressure cooker to slow cooking. Cook for 45 minutes and release steam when complete. Serve on top of white rice.