Solar Chicken Stew

The sun came out today and it looks like it’s here to stay for a while. I took advantage of the beautiful day to make a big batch of chicken that should be enough for a few meals. It depends how hungry Mark is when he gets home; he forgot to take his lunch today.

This recipe is a variation of one of our favorites – Solar Braised Chicken with Tomatoes and Olives – and can be served with rice, couscous, or a good crusty bread. Now that the days are getting shorter it’s probably best to cook the beans a day ahead or used canned. I have to confess that I cheated and cooked mine in my pressure cooker early this morning so I could get the chicken in the Sun Oven as soon as possible.

Solar Braised Chicken with Butternut Squash and White Beans

Ingredients

1 cup dried white beans (Great Northern, cannellini, or mayacoba) previously cooked and drained.

1 whole chicken cut into 8 pieces

1 tablespoon olive oil

1 teaspoon dried oregano

1 teaspoon dried thyme

1/2 teaspoon dried rosemary

1/2 cup dry white wine or chicken broth

2 cloves garlic, minced

2 1/2 cups butternut squash, cubed

1 onion, chopped

1 (14 ounce) can diced tomatoes

Preparation

Set Global Sun Oven out to preheat.

Toss the chicken with the olive oil, oregano, thyme, and rosemary in a large bowl and let stand at room temperature for 30 minutes. Combine the liquid (wine or broth), garlic, squash, onion, tomatoes, and cooked beans in a large, lidded roasting pan. Set the chicken pieces on top of the vegetables. Season with salt and pepper, cover, and cook in Sun Oven until the meat and vegetables are tender, 2 to 3 hours.

Makes 4 to 6 servings.

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