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Ed8aa26ca9fc364a798b7b0b02d0e6cd7ff3f879 data

Chicken stew with bacon, sultanas and butternut squash

  • Timer Prep 10 min
    Cook 35 min
  • Chart 495.0 cal/
    serving
  • Chef hat Easy
    effort

Preparation

Chop the onions. Cut the butternut squash into 2cm cubes. Chop the fresh flat-leaf parsley. Chop the garlic cloves.

Method

  1. 1 Heat the oven to 200°C/400°F/gas 6 (180°C for fan ovens).
  2. 2 Cook the bacon in a large pan over a medium heat until crispy. Remove and set aside.
  3. 3 Dust the chicken with flour and season. Sear in the oil left from the bacon until brown all over. Set aside.
  4. 4 Add the onion and garlic, season and cook for 5 minutes.
  5. 5 Add the vinegar, wine, sultanas and stock, bring to the boil, then return the chicken and bacon to the pan along with the butternut squash.
  6. 6 Cook in the oven for 15-20 minutes or until the squash is tender.
  7. 7 Garnish with parsley and serve with fine green beans.
  • Average per serving
  • Calories 495.0kCal
  • Fat25.3g
  • Saturated7.4g
  • Salt1.75g
  • Carbohydrates
  • Sugarg
  • Proteing
  • Fibreg