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Church Street Cafe will re-open on Tuesday, May 5 at 11:30 A.M. Clayton is working on the new spring menus now, and we'll publish them as soon as they are ready, honest; we'll publish a spring recipe soon. This fantastic, easy to make stew from our chef de cuisine, Patricia Boyle is one of our most requested. Try it with some foccacia and a glass of red wine for a great healthy, pleasing lunch or dinner.

ROASTED CHICKEN-BUTTERNUT SQUASH STEW

  • 1 butternut squash, peeled and seeded, cut into 1/2 inch pieces
  • 2 chicken breasts, roasted and cut into 1/2 inch pieces
  • 2 cups sliced mushrooms
  • (You may use any kind of mix them up.)
  • 3 cups chicken stock
  • 1 clove minced garlic
  • 1 medium diced onion
  • 2 teaspoons fresh chopped rosemary
  • 1 teaspoon chopped sage
  • Saute mushrooms, onion, and garlic.
  • When mushrooms are cooked, add squash.
  • When squash is almost cooked, add chicken stock and rosemary, sage, and salt and pepper to taste.
  • When squash is tender, add chicken. You can also add spinach or winter greens.
  • Simmer 2-3 minutes more.

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    Check Out Our Recipes From Previous Seasons !

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