Chicken Stew with Pumpkin and Wild Rice sweet taste

This savory fall stew is stuffed with tender cubes of pumpkin, sliced chicken, and nutty wild rice during a creamy sauce. once selecting a pumpkin, rummage around for a sugar or cheese pumpkin. Field pumpkins, that area unit larger in size, have watery, stringy flesh and area unit best used for adornment. Or substitute a butternut squash.


1 tablespoon vegetable oil half dozen deboned, skinless chicken thighs (about one 3/4 pound.) one cup cut celery one cup cut yellow onion two tablespoons cut garlic (about five garlic cloves) 1/3 cup general-purpose flour four cups broth four cups (about nineteen oz.) sugar pumpkin or butternut squash, remove one-inch cubes one/2 cup raw wild rice two teaspoons kosher salt 1 cup half-and-half 1/4 cup coarsely cut contemporary Italian parsley two tablespoons cut contemporary tarragon 1 tablespoon contemporary thyme leaves

How to build It

Step 1

Heat oil during a giant frying pan over medium-high. Add chicken, and cook till well brunet , regarding five minutes. flip chicken over, and cook two minutes.

Step 2

Transfer chicken to a 5- to 6-quart slow cooking utensil. Add celery, onion, and garlic to frying pan. Cook, stirring typically, till commencing to soften, regarding four minutes. Add flour to frying pan, and cook, stirring perpetually, 1 minute. Add broth; wake a boil, and cook, stirring perpetually, till thickened, regarding one minute.

Step 3

Transfer mixture to slow cooking utensil. Add pumpkin, rice, and salt. cowl and cook on LOW till rice, chicken, and vegetables area unit tender, regarding three hours.

Step 4

Stir in half-and-half, parsley, tarragon, and thyme leaves.