Pour the broth into a large wide saucepan set over medium heat. Coarsely chop onions and add as soon as they are cut. Stir in the chutney, then the seasonings.
Pull any skin from the chicken and discard. Trim the fat. Place chicken in the seasoned broth mixture, turning to coat both sides. Place bone side up. Scatter with squash. If using thick pieces of carrot, slice in half lengthwise or quarter. Then cover and reduce heat so mixture just simmers. Cook about 30 minutes for boneless and 40 minutes for bone-in chicken. Stir and turn chicken occasionally to keep both chicken and squash submerged in the sauce. When cooked, the chicken should feel springy and the squash fork tender.
In a small bowl, stir cornstarch with 1/4 cup (60 mL) cold water. Pile the thighs on one side of the pan and stir cornstarch mixture into the sauce. Then gently stir as best you can for about 5 minutes to cook the cornstarch and thicken the sauce.
Delicious over brown rice or couscous sprinkled with fresh coriander. Refrigerated this ragout keeps well for at least 2 days and the flavour, as is the case with most sauced dishes, gets better as it sits.
- Serves: 4
- Prep Time:
- Cook Time:
- 8 chicken thighs
- 3 cups (750 mL) chicken broth
- 2 onion(s)
- 1/3 cup (75 mL) mango chutney
- 2 tsp (10 mL) curry powder
- 2 tsp (10 mL) thyme, dried
- 1 tsp (5 mL) sage, dried
- 1 tsp (5 mL) coriander, ground
- 2 cups (500 mL) squash, cut into 1.5 inch (4 cm) chunks
- 2 cups (500 mL) carrot(s), cut into 1.5 inch (4 cm) chunks
- 2 tbsp (30 mL) cornstarch
- 1 cup (250 mL) coriander, fresh, chopped
- 3 green onion(s), sliced