Chicken Stew with Cucuzza Squash
|2 tbsp||olive oil||30 mL|
|1||large sweet onion chopped||1|
|6||skinless chicken thighs||6|
|1 cup||chicken broth||250 mL|
|1||large Cucuzza Squash cut in large chunks||1|
|1 bunch||fresh basil (about 12 leaves)||1 bunch|
Soften onions in olive oil in Dutch Oven over medium heat. Add chicken thighs and cook about 1 minute on each side. Add chicken broth, squash and basil and let cook on top of the stove over low to medium heat about 1 hour or until chicken is falling off the bone.