One Pot CHICKEN DRUMS WITH BUTTERNUT SQUASH

Ingredients

• ​1 tbsp canola oil
• 10 chicken drumsticks
• 2 cups chopped onions
• 1 1/4 cups chopped celery
• 5 cups cubed peeled butternut squash
• 1 1/2 cups chopped red bell pepper
• 1 cup quartered mushrooms
• 1/2 cup white wine
• 4 cloves garlic, finely chopped
• 2 tbsp slivered basil
• 2 bay leaves
• 1 tsp dried thyme, crumbled
• 1 can (28 oz/796 mL) diced tomatoes
• 1 tsp salt
• 1/2 tsp freshly ground pepper
• 2 tbsp chopped fresh Italian parsley

Directions

1. Heat oil in a Dutch oven over medium heat. Add chicken and sear until golden brown, about 4 – 5 minutes per side. Remove from pot.
2. Add onions and celery to the pot; cook, stirring frequently, for 3 minutes. Add squash, red pepper and mushrooms; cook, stirring, for 1 minute. Add wine, garlic, basil, bay leaves and thyme.
3. Bring to a simmer, loosening any browned bits from the bottom. Return chicken to pot and add tomatoes. Reduce heat to low.
4. Cover and simmer until squash is tender and chicken is cooked through, about 25 – 30 minutes. Discard bay leaves. Season with salt and pepper. Garnish with parsley.