Ingredients

The following ingredients have 6 Servings
  • 1/4 cup all-purpose flour
  • 6 boneless (skinless chicken thighs)
  • 2 tablespoons olive oil (divided)
  • 1 cup diced sweet onions
  • 2 cups peeled (cubed butternut squash)
  • 2 cups peeled (cubed russet potatoes)
  • 1 clove garlic (minced)
  • 1/2 cup low-sodium chicken broth
  • 1 teaspoon chopped fresh oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Instruction

  • Place flour on plate and lightly dredge chicken in flour.
  • Heat 1 Tbsp. oil in a large pot or Dutch Oven over medium-high heat. Add chicken and cook 3-4 minutes, flip and cook additional 3-4 minutes, or until brown on both sides. Remove from the pan and set aside.
  • Heat the remaining 1 Tbsp. oil in pot. Add onion and cook 5 minutes, or until softened. Add squash, potatoes and garlic and cook 5 minutes. Stir in broth, oregano, salt and pepper. Add chicken back to pot, tucking it into vegetables. Bring to a boil, reduce the heat to low and simmer, covered, 20 minutes, or until the chicken is cooked through. Sprinkle with additional chopped oregano, if desired.