Recipe: Squash and Chicken Stew (using chicken drumsticks and winter squash)

SQUASH AND CHICKEN STEW

"Southwest flavors enhance this tasty stew. The squash is in mellow chunks the first day; when the stew is reheated (or if you cook it longer the first day) it becomes part of the wonderful gravy."

1 large buttercup squash (about 3 lb.), peeled and seeded, cut it into bite-size pieces
1 large onion, cut it into bite-size pieces
2 cloves garlic, minced or pressed
2 bell peppers (green, red or one of each), cut it into bite-size pieces
1 1/2 lb. chicken drumsticks, skin removed and discarded
2 cans (10 1/2 oz. aech) condensed chicken broth
1 1/2 cups water
1 tbsp. lime juice
1 tbsp. chili powder
1 tbsp. ground cumin
1 tsp. freshly ground black pepper
Hot pepper sauce (to taste)
1 (15 oz.) can black beans, rinsed and drained
2 tbsp. butter
2 tbsp. flour
1/4 cup chopped fresh cilantro, or more (to taste)

In a large pot combine the squash, onion, garlic, peppers, chicken legs, chicken broth, water, lime juice, chili powder, cumin, ground pepper and hot pepper sauce. Bring to the boil, reduce heat and simmer, covered, 15 to 20 minutes, until squash is tender.

Remove the drumsticks and let them cool slightly. Remove the meat, tearing it into bite-size pieces, and add it to the stew, along with beans. Warm through.

Meanwhile, in a small saucepan, melt the butter, add the flour and cook, stirring, over low-medium heat about a minute. Adding slowly at first, stir in about a cup of liquid from the stew, and cook until the mixture is a thick paste. Remove from heat and stir a fourth of this mixture into the stew, allowing it to cook for a minute or so to fully develop its thickness. Repeat with additional fourths until desired gravy thickness is achieved.

Stir in cilantro and serve.

Makes 8 servings
Source: Al Sicherman to the Minneapolis-St. Paul Star Tribune, September 27 2001