Vegetable Stew with Chicken and Pattypan Squash

There's nothing quite like a hearty, flavorful stew to warm you up from the inside out. This Vegetable Stew with Chicken and Pattypan Squash is the epitome of comfort food. It combines tender chicken, familiar vegetables like potatoes and carrots, and the delightful, slightly sweet pattypan squash. If you've never cooked with pattypan squash before, you're in for a treat! This easy one-pot recipe is perfect for a cozy weeknight dinner and is sure to become a new family favorite.

Vegetable Stew with Chicken and Pattypan Squash

Cooking: 1 hour

Quantity: 3 Servings

Per serving

Calories: 371 kcal

Proteins: 36 g

Fats: 7 g

Carbohydrates: 42 g

Ingredients for Vegetable Stew with Chicken and Pattypan Squash

• 400 g chicken fillet
• 400 g potatoes
• 150 g carrots
• 400 g pattypan squash
• 80 g onion
• 100 g celery
• 1 hot pepper pod
• 500 ml chicken broth
• 1 parsley root
• 15 ml olive oil
• bay leaf, bunch of cilantro

How to Make Vegetable Stew with Chicken and Pattypan Squash

Heat a tablespoon of extra virgin olive oil in a Dutch oven, and sauté the finely chopped celery stalk and hot pepper pod in it. It’s enough to cook these for 2-3 minutes, and when the kitchen fills with the aroma of pepper and celery, you can add the other ingredients.

Sautéing the hot pepper and celery

Next, add the onion and sauté it until translucent. Instead of a regular onion, you can use a shallot, which is less sharp and has a sweeter taste.

Adding the onion to the pan

Remove the chicken fillet from the bones and skin. Wash the meat, pat it dry with napkins or a paper towel, and cut it into thin, long strips against the grain.

Slicing and sautéing the chicken fillet

Add the sliced chicken to the Dutch oven and cook over medium heat for 5 minutes, turning to coat the pieces in oil. This will seal in the juices, keeping the meat tender.

Sautéing the carrots

Dice the carrots and toss them into the Dutch oven. Lightly fry the carrot cubes, after which you can add the remaining ingredients.

Adding coarsely chopped potatoes

First, add the potatoes, cut into large chunks. For this recipe, I recommend using starchy potatoes, as they make the stew very thick.

Adding sliced young pattypan squash

Tender, young, small pattypan squash with undeveloped seeds and thin, soft skin should be cut into large pieces.

Pouring in chicken broth, adding a bay leaf and parsley root

Pour the chicken broth into the Dutch oven, add salt to taste, parsley root, and 2-3 bay leaves. Cover tightly and bring to a boil over high heat.

Add fresh cilantro 5 minutes before the vegetable stew with chicken and pattypan squash is ready

Cook the stew over low heat for 45 minutes, stirring occasionally to prevent the ingredients from sticking. The finished vegetables should be very tender, and the sauce they were stewed in should become thick.

Finely chop a bunch of cilantro and add it to the Dutch oven 5 minutes before the stew is ready.

Serve the vegetable stew with chicken and pattypan squash hot