Description
Tender chicken in a savory Mediterranean sauce
Ingredients
- 1 sweet onion
- 2 cloves garlic
- 2c mushrooms, chopped
- 1 small acorn squash
- 1 package boneless, skinless chicken thighs
- 1 can black olives
- 1 can garbanzo beans (1 c dry, soaked over night, rinsed)
- 1 (28 oz) can diced tomatoes
- 2 c chicken or vegetable stock/broth (may need more if using dry, soaked garbanzos)
- 1 T butter/ghee (saute) + 2 T butter/ghee (roux)
- 2 T flour (GF see notes)
- ½ c sherry (optional)
- 1 T Italian seasoning
- salt and pepper to taste
- Olive oil to taste (1-2 T per serving! add to top and stir in!)
Instructions
- Place chicken thighs on a baking sheet, add salt and pepper and add a light sprinkling of Italian seasoning, roast on 400 ~20-30 minutes
- Rinse outside of acorn squash and place in oven at the same time as the chicken 400 for 20-30 minutes
- In a stock pot, melt butter/ghee and sauté onions, garlic and mushrooms, remainder of Italian seasoning and salt and pepper to taste
- When onions are translucent, add sherry and reduce until almost dry
- Make the roux: add butter/ghee and flour, mix until it forms a paste over the mushrooms/onions
- Add stock/broth and tomatoes and mix to incorporate roux, bring to a simmer, salt and pepper to taste
- Add olives and garbanzo beans
- Remove chicken and acorn squash from the oven
- Chop chicken and add to pot (or add whole if you prefer)
- Using a towel to handle acorn squash, slice in half, scoop out the seeds and remove the rind. Chop into bite-size pieces (it will still be firm). Add salt and pepper to taste and add to pot
- Simmer at least another 30 minutes or as long as you like. Check that the acorn squash and garbanzo beans are tender (if using fresh garbanzos it will need more time!), add salt and pepper to taste
- Spoon into bowls for serving, add 1 to 2 T olive oil per serving and stir in (I let everyone add their own olive oil!)
- Garnish with green onions or feta cheese as desired!
Notes
Gluten free: use white rice flour or cassava (if using cassava, use 1 T cassava and 1 T butter/ghee for roux, cassava has more starch so less is more!)
Dairy free: use ghee or your favorite butter substitute or olive oil, omit feta
Whole 30: use ghee and omit sherry, garbanzo, and feta
Want to use chicken breast? Roast breast as directed above until internal temperature is 165, remove from oven, coat in olive oil. Let rest 5 to 10 minutes, chop (or leave whole) and add to stew just before serving. (chicken breast can get dried out when cooked for long periods of time)
Freezing: This freezes really well! Portion into family sized portions (I do 2 c per adult, ½ to 1 c per child) and freeze! This is really great to pull from the freezer and add to the slow-cooker in the morning and come home to mouth-watering aromas!
- Prep Time: :10
- Cook Time: 1:00
- Category: Savory
- Method: Braise
- Cuisine: Italian
Keywords: Mediterranean stew
2 Comments
Love this!
★★★★★
My kids kept circling the kitchen like little sharks, asking what was for dinner that smelled so good! And they loved it!
★★★★★