Chicken in a Pot with Grapes, Peppers and Butternut Squash


Michele Em won a Foodie Kitchen recipe contest for this family-pleasing, easy-to-make dish. She says ”this heart-warming chicken casserole has become a favorite in our house. A friend handed me a bunch of colorful baby bell peppers as I was leaving her house one day. Then I ended up with two pounds of organic black grapes. Hmm, I wondered where to put this enormous pile of grapes, as my refrigerator was full. Out of an impish desire to try something out of the ordinary and in the process, free up some space in my fridge, I popped the baby bells into the broiler, washed the grapes, grabbed some chicken, and this dish was born. I had to make it once a week for some time thereafter, as my family kept asking for it.”

This dish can be served with rice or noodles, but here at Foodie Kitchen we love it over mashed potatoes made with a bit of white truffle oil.
1 pound mini bell peppers, mixed colors
1 tablespoon olive oil
8 pieces of chicken, thighs, legs or a mix of both
1 pound black seedless grapes
1 pound butternut squash, cut into 1-inch cubes
1 Turn on broiler. Place peppers in single layer of cookie sheet and roast, turning once, until lightly browned and blistery. Cool to the touch, then remove stems. You may peel if desired, but it is really not necessary.

2 Preheat oven to 350°F.

3 Place a 4-quart Dutch oven over medium-high heat. Add olive oil, then chicken pieces and lightly brown. (If pressed for time, you can skip the browning.)

4 Place grapes over chicken, then layer peppers over grapes, followed by the squash.

5 Cover the Dutch oven, then place in oven and cook for 2 hours.

6 Stir gently to mix, then serve straight from the pot or place in a large bowl.

servings  use metric
original recipe yield: 6 servings
Notes Can also be made in a slow-cooker.

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