Butternut Squash, Kale And Chicken Stew Recipe

Name: Butternut Squash, Kale And Chicken Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons ghee; 1 teaspoon celtic sea salt, divided; 2 small yellow onions, minced; 4 garlic cloves, minced; 1/4 teaspoon dried thyme; 2 teaspoons coconut flour (will help create a thicker stew) (optional); 6 cups chicken stock; 4 bone-in skin-on chicken breasts; 4 cups butternut squash, cut into 1/2-inch cubes; 1 head kale, cut into bite-size pieces; 1/4 cup minced parsley; 1/8 teaspoon fresh ground black pepper

Servings: persons

2 tablespoons ghee
1 teaspoon celtic sea salt, divided
2 small yellow onions, minced
4 garlic cloves, minced
1/4 teaspoon dried thyme
2 teaspoons coconut flour (will help create a thicker stew) (optional)
6 cups chicken stock
4 bone-in skin-on chicken breasts
4 cups butternut squash, cut into 1/2-inch cubes
1 head kale, cut into bite-size pieces
1/4 cup minced parsley
1/8 teaspoon fresh ground black pepper

1
Preheat oven to 300u00b0F. Melt ghee in a large pot over medium heat. Add the onions to the pot along with 1/2 teaspoon sea salt. Cook until soft, about 5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the thyme and coconut flour. Slowly whisk in the chicken stock and then scrape the bottom of the pot with a wooden spoon to release any browned bits.
2
Add the chicken breasts and squash and bring to a simmer. Cover the pot and place it in the oven for 1 1/4 hours.
3
Remove the pot from the oven and spoon out the chicken using a slotted spoon. Shred the chicken using two forks and then put the chicken back in the pot. Stir in the kale, cover and let stand for 5 minutes. Stir in parsley and season to taste with remaining 1/2 teaspoon sea salt and freshly ground pepper.

2660

kcal

Calories

204

Fat

Carbs

160

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons ghee, 1 teaspoon celtic sea salt, divided, 2 small yellow onions, minced, 4 garlic cloves, minced, and more.

Yes, Butternut Squash, Kale And Chicken Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Butternut Squash, Kale And Chicken Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions