Meal: Chicken and Hubbard Squash Stew with Focaccia and Kalamata Olives

Chicken and Hubbard Squash Stew: I have been staring at this beautiful Hubbard squash that I picked up at a local market but could not decide what to do with it. Finally, after some time, I came up with this recipe. I was inspired by the new pot I received for Christmas which matches my kitchen colors perfectly too!

Vegetarian Modification - prepare recipe as directed but omit the chicken thighs.

Ingredients
1 onion, diced
2 stalks celery, finely diced
1 tbsp olive oil
3 tbsp butter
2 tbsp flour
2/3 cup cooking sherry
2-4 cup chicken stock or water
8 sprigs thyme, whole
2 sprigs rosemary, minced
2 cloves garlic, minced
1 lb skinless boneless chicken thighs, cubed
1/2 tsp salt
1/2 tsp pepper
1 Hubbard squash, peeled, cleaned and cubed
1 can chickpeas
8-16oz can tomato puree (optional)

In a large soup pot, heat oil on medium. Add in onions and celery and saute until onions are translucent. Remove from pot. Add butter to the pot, when melted add in flour and whisk until blended to make a roux; about 3 minutes. Add sherry and chicken stock, mixing well until blended. Return sauteed onions and celery to pot. Add in thyme springs, rosemary, garlic and chicken. Bring to a simmer. Then add in remaining ingredients and simmer for 20 to 30 minutes or until squash is tender. Remove thyme springs (leaves will have boiled off) and serve.



Focaccia with Kalamata Olives: The briny taste of the olives pairs beautifully along side the sea salt in this simple tender bread.

Ingredients
2 3/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon white sugar
1 tablespoon active dry yeast
1 tablespoon vegetable oil
1 cup water (115 degrees)
1/2 cup diced Kalamata olives
2 tablespoons olive oil
1-2 tbsp sea salt (or Kosher salt)

In a small bowl pour in warmed water (115 degrees) and sugar, stir. Then add in the yeast, stir to dissolve in the water and let the mixture sit ten minutes or until your yeast mixture foamy. In a large bowl, blend together the flour and salt. Pour in the yeast mixture and add in the oil. When mostly blended add in the diced Kalamata olives.*

When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth, and let rise in a warm place for 20 minutes.

Preheat oven to 450 degrees F (230 degrees C). Punch dough down; place on greased baking sheet. Pat into a 1/2 inch thick rectangle. Brush top with olive oil and sprinkle with sea salt. Bake in preheated oven for 15 minutes, or until golden brown. Serve warm.

*To make this using a bread machine: Measure water, oil, sugar and salt into bread machine pan. Gently pour flour over top of liquid ingredients in bread pan. Making a small well in the four add in yeast. Top with olives. Set the bread maker to its 'Dough' setting. When the bread machine has reached the second rising cycle, remove the dough from the machine. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Proceed with the recipe directions for rising and baking.