I hope everyone had a great Valentine’s Day and filled up on sweets! It’s been a rough couple of weeks for me and after a 5 lb+ weight gain I decided to live off chicken and veggies this week (BORING)…. and it didn’t help that much. Anyways one great find this week was that I finally made Rachael Ray’s Ratatouille recipe and it was amazing! It doesn’t feed many, but it was soooo good. The recipe below is another one of Rach’s and all this week she is featuring slow cooker meals so be prepared for some more slow cooker recipes later this week. I keep nagging Will to start thinking about our vegetable garden this year and his response is always “We still have one more freeze this year!” So this recipe is for the “one freeze” because it sounds cozy and comforting for a nice cold night.
*both recipes can be found at Rachael Ray Show
- 4 boneless, skinless chicken breasts, chopped into bite-sized pieces
- 4 boneless, skinless chicken thighs, chopped into bite-sized pieces
- 1/2 cup flour plus 3 tablespoons
- Salt and pepper
- 2 tablespoons EVOO – Extra Virgin Olive Oil
- 1 small butternut squash, peeled and chopped into bite-sized pieces, about 2 cups
- 3 ribs of celery, chopped
- 3 carrots, peeled and chopped
- 1 large onion, chopped
- 6 leaves of fresh sage, sliced
- 6 sprigs of thyme, leaves removed and chopped
- 3 cups chicken broth
- 1 cup frozen peas, defrosted
- 2 tablespoon Dijon mustard
- 2 tablespoons fresh dill, chopped
- 2 tablespoons parsley, chopped
- 4 store-bought biscuits
Dredge the chicken pieces in 1/2 cup flour and season with salt and pepper.
Heat EVOO in a large skillet over medium-high heat and brown chicken pieces on all sides.
Place browned chicken, butternut squash, celery, carrots, onion, sage, thyme, 3 tablespoons flour, salt and pepper. Mix to combine then pour in the chicken broth. Cover and cook, undisturbed, 4 hours on high or 6 hours on low.
Just before serving, add in the peas, Dijon, most of the dill and most of the parsley into the slow cooker. Mix to combine and warm the peas through.
To serve, place a biscuit in each bowl, spoon the chicken mixture over the biscuits and top with a little more dill and parsley