Description
This hearty, one-pot stew is a comforting masterpiece that brings the best of autumn to your dinner table. Featuring succulent bone-in chicken breasts simmered with sweet acorn squash, earthy escarole, and creamy beans, this dish replaces traditional heavy thickeners with fresh, honest ingredients. It is a perfect balance of nutrition and flavor, ideal for busy weeknights or cozy gatherings, ensuring a warm, satisfying meal that cleanup makes effortless.
Ingredients
1.5 pounds bone-in, skin-on chicken breasts
2 teaspoons olive oil
1/4 teaspoon kosher salt
1/4 teaspoon freshly cracked black pepper
1 medium yellow onion, sliced into thin wedges
2 medium carrots, peeled and cut into chunks
2 medium celery stalks, sliced
2 cups acorn squash, peeled and cubed
1 dried bay leaf
1 cup chicken broth
1 can (15 oz) cannellini beans, rinsed and drained
2 cups fresh escarole, chopped
Instructions
Season the chicken breasts with salt and pepper.
Heat olive oil in a large pot or Dutch oven over medium-high heat and sear the chicken, skin-side down, until golden brown; remove and set aside.
Add the onion, carrots, and celery to the same pot and sauté until softened.
Add the acorn squash and cook for 3 minutes.
Pour in the chicken broth and add the bay leaf, scraping up any browned bits from the bottom.
Return the chicken to the pot, cover, and simmer for 20 minutes or until chicken is cooked through.
Stir in the beans and escarole, cooking for an additional 5 minutes until the greens are wilted.
Remove the bay leaf before serving.
Notes
Using bone-in, skin-on chicken adds significant flavor; ensure you sear it well before simmering. Leftovers hold up beautifully and the flavors deepen overnight in the refrigerator. Can be served with crusty bread or over brown rice.
Nutrition
- Serving Size: 1 bowl
- Calories: 385
- Sugar: 6g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 3.5g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 34g
- Cholesterol: 85mg