From the Kitchen of Terri N. Bergman

SERVES: 10-12
LEVEL: Intermediate (you got this!)

INGREDIENTS:
1 Lg Onion
1 Cup Chopped Celery
1 Cup Chopped Carrots
1-2 Red Peppers Coarse Chop
1 Lg Butternut Squash – peeled, seeded and medium Chop (1” cubes)
1 Cup White Wine
2 Cups Chicken Stock
1 Cup Cream
Handful Chopped fresh Parsley (reserve some for garnish)
Handful Chopped fresh Cilantro (reserve some for garnish)
2 Tbsp Amazing Heat
2 Tbsp Amazing Rub (for roasting veggies in oven)
1 Broasted Whole Chicken, remove drumsticks, then skinned, deboned and medium chop of all meat
1 Tbsp Cornstarch
Fresh Rosemary spears (or use 1 tbsp chopped dried rosemary)
Roasted whole Garlic Head (top cut off, drizzle Olive oil, rub or salt n pepper/baked one hour)
1 Large Jar White Northern Beans
1 Large Green Salsa Verde Mild-Medium (your call!)
Lime cut into wedges

INSTRUCTIONS:
Sauté coarsely chopped onion, carrot and celery in olive oil on medium high to soften and wilt. Add 1 cup white wine, let wine reduce and bring up any bits left on pan bottom. Set aside.

Take chopped red pepper and butternut squash and drizzle with olive oil, sprinkle with Amazing Rub and roast in hot over (400 degrees) until browned and roasted/ approx 40 minutes. At the same time/same oven place whole garlic clove, topped and drizzle with Oil, wrapped in foil to cook thoroughly. If you have Rosemary Spears, place on veggies roasting for 10 minutes, they brown quickly – so watch, remove when browned and set aside.

To pan with carrots, celery, etc. now add Chicken stock, Amazing Heat, parsley, cilantro, northern beans and the jar of Salsa verde. Let simmer 30+ minutes, you can then turn heat very low and continue to simmer. Add roasted veggies, chicken chunks, rosemary, garlic (removed from head and smashed), simmer 10 minutes. To finish add cream (with cornstarch incorporated) and stir to thicken.

Add any additional seasonings, salt n pepper….Lime squeeze.

Serve in bowls, with Lime wedge, Sour Cream (if desired), garnish of any remaining herbs.

Very fun and cool to serve in little pumpkin or squash boats….

ENJOY!!!

Share via
Copy link