2 bone-in chicken breasts                             ½ T smoked paprika (or regular paprika)
½ C (dry) freekeh                                          ½ T rosemary
1 large carrot                                                 1 t garlic, minced salt and pepper to taste
2 celery stalks                                               ½ C dry white wine (I used chardonnay)
1 medium-sized yellow onion                        1½ C low-sodium chicken broth
½ C butternut squash, cubed                        ½ C water
2 T fresh sage leaves, chopped


Butternut Sage Chicken Stew

Instructions: Chop carrot, celery and onion into 1/2- to 1-inch pieces and place in bottom of slow-cooker. Add butternut squash cubes. Place chicken breasts on top of vegetables, and then add sage, rosemary, paprika, garlic, salt and pepper. Add freekeh and pour wine, broth and water over chicken. Place cover on slow-cooker and cook on low at least 6 hours.

Recipe Key C = cup | T = tablespoon | t = teaspoon | oz = ounce

Source: Original recipe by Lauren Martin, MA, http://www.meandthemountains.com

Yours In Health,

Coach Brian Donovan