Metro Bis: Slow-Cooked Chicken and Butternut Squash Recipe

Serves: 4–6 portions
Conversion Chart: Here >>

Chef's Notes: 
The left-over broth can be saved in the freezer and used in sauces for pastas.

Ingredients:
6 boneless, skinless chicken thighs
¼ cup soy sauce
¼ teaspoon black pepper
2 tablespoons ketchup
2 cups small-diced onion
1 red pepper, diced
1 medium butternut squash, peeled, seeded, and cut into ¾-inch dice (about 3–4 cups)
4 strips bacon cut into 2-inch pieces
3 cups low-sodium chicken broth
2 tablespoons brown sugar
2 tablespoons balsamic vinegar
4 tablespoons cornstarch mixed with 4 tablespoons cold water

Procedure:
In a medium bowl mix together the chicken, soy sauce, black pepper, and ketchup; let everything
marinate for 10 minutes.

Place the chopped onion and pepper in a crock-pot then top with the chicken and butternut squash. Put the bacon on top and pour in the chicken broth and brown sugar. Turn the crockpot on to low and let cook from 5 to 7 hours.

To finish, turn the heat to high, add the balsamic vinegar, and stir in the cornstarch slurry. Serve over brown rice in large bowls.




Restaurant: Metro Bis, 928 Hopmeadow Street, Simsbury, CT, USA
Recipe Type: Authentic
Submitted By: Chef Chris Prosperi
Recipe Author: Chef Chris Prosperi
Recipe Source: http://www.ediblenetwork.com/wp-content/blogs.dir/27/files/pages/recipes/fall08/metroBis.pdf

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