Ingredients
2
tablespoons olive oil
1 1/2
lb chicken thighs
1
large sweet onion, chopped (2 cups)
3
carrots, sliced (1 cup)
1
small butternut squash, peeled, seeded and cubed (2 cups)
2
medium unpeeled Yukon Gold potatoes, cut into 1/2-inch cubes (2 cups)
2
parsnips, peeled, sliced (1 cup)
3
cups Progresso™ chicken broth (from 32-oz carton)
3
teaspoons Moroccan seasoning
1/2
teaspoon salt
1/2
teaspoon pepper
Preparation
In 4-quart Dutch oven, heat oil over medium heat. Cook chicken in oil 5 minutes, turning once, until browned. Remove from Dutch oven; cover to keep warm.
In Dutch oven, cook onion and carrots 4 minutes, stirring occasionally, until crisp-tender. Return chicken to pan; add remaining ingredients. Heat to boiling; reduce heat. Cover; simmer 20 minutes. Uncover; simmer 10 minutes longer or until stew is thickened and juice of chicken is clear when thickest part is cut to bone (at least 165°F).
Remove chicken from stew. Remove skin; cut chicken off bones and discard bones. Chop chicken; return to stew.
