Apple and white wine chicken with butternut squash

    45 min

    This is a nice, easy recipe that is easy to cook but results in a colourful and subtly flavoured dish.

    17 people made this

    Serves: 4 

    • 4 chicken breast fillets
    • 1/4 butternut squash, cubed
    • 1 medium red onion, chopped
    • 1 small eating apple (e.g. Braeburn), peeled and sliced
    • 1 vegetable stock cube
    • 1 tablespoon olive oil
    • 1 teaspoon coarsely ground black pepper
    • 330ml boiling water
    • 125ml white wine (Chardonnay works well)

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Heat the olive oil in a deep frying pan on a low heat. Add the apple and onion to oil and brown for about 4 minutes.
    2. Add the butternut squash and the chicken to the frying pan. Cook the chicken until opaque.
    3. Add the 125ml of white wine. Stir the dish and add the black pepper, stock cube and boiling water. Bring to the boil and then reduce to a simmer. Maintain on a low heat until the stock has reduced by two thirds, or until the butternut squash is soft.

    Cook's note

    If the squash is not soft but the stock has reduced then top up with 175ml of boiling water and reduce again.

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    Average global rating:

    Reviews in English (10)


     -  25 Jun 2010


    I made this for my mother-in-law who has so many food allergies, it is sometimes quite difficult to cook for her but I did this, minus the stock cube, and her delight at the flavours of this dish was great to see. Everyone, including those who had it with stock, loved it. It is full of flavour and so easy to cook.  -  31 Dec 2012


    Used different ingredients. Because I didn't have all the recipe ingredients I made some changes: - I used sweet potato instead of pumpkin. - I added freshly chopped ginger (2 tspns) - I added ground cumin (1 tspn) - As I didn't have vegetable stock, I used salt and more wine. - I added 2 tspns cornflour at the end to thicken the sauce.  -  03 Nov 2009  (Review from Allrecipes AU | NZ)