Astrid’S Chicken Stew

Ingredients

olive oil/ 1 Tbs. butter
1 onion, chopped
1 bunch fresh sage
4 chicken breasts cut to large cubes
sea salt/black pepper/flour for dusting
1 1/2 cups chopped carrots
1/2 butternut squash, cut in cubes
4 stalks celery-cubed
2 leeks, sliced
2 cups mushrooms, chopped
2 Tbs. tomato puree (or paste)
400ml/13 1/2 oz. chicken stock
1/2 bottle light red wine

Instructions

1) Bake at 300

2) Saute onion & sage for 3 mins.

3) Dust chicken w/flour.

4) Add all veg, chicken, tomato puree, wine & stock.

5) Stir whilst bringing to a boil.

6) Cover and put in oven on 300 for 3-4 hrs.

7) Eat with crusty baguettes & butter. Enjoy!