The warm, rich aroma of this dish will have your neighbors banging on the front door. It’s simply divine and delicious.
You may use any parts of chicken for this recipe. If you prefer white meat, use boneless, skinless chicken, cut into 2-inch cubes. If you prefer dark meat, use a mixture of legs and thighs. Or, if you’d like a mix, use a whole chicken cut into 8ths.
3.5-4 pounds chicken pieces*
2 Tbsp olive oil
2 onions, sliced thin
2 cup peeled and cubed butternut squash
2-3 cup sliced wild mushrooms, (I use presliced packaged)
1 (6 oz) can tomato paste
2 tsp curry powder
1 tsp turmeric
½ cup cinnamon
½ cup red wine
½ cup water
1 spring sage leaves
- lots of Kosher salt and freshly ground black pepper
*If using chicken on the bone, leave the skin on. If using boneless white chicken meat, remove the skin and cut into chunks.
In a very large sauté pan that comes with a fitted lid, heat the olive oil over medium-high heat. Add the onions, and sauté until translucent, about 10 minutes.
Add the squash and mushrooms, and cook for 5 minutes longer. Add the chicken, and stir in the tomato paste. Stir in the curry, turmeric, and cinnamon.
Add the wine and water. (This might be a good time to pour yourself a glass of wine just to make sure you like the taste!)
Season generously with salt and pepper. Bring the chicken to a boil, and cover.
Reduce the temperature to medium-low, and cook for 1 hour.
Check to make sure the chicken is well-cooked, and the squash should be falling apart. You will know that this dish is ready when your home smells heavenly.
Have a taste, and adjust the seasoning to your liking. If you like spicy food (as I do), throw in a tablespoon of crushed chili flakes!