Ingredients

• 2 tablespoons extra-virgin olive oil
• 4 garlic cloves, minced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 12 bone-in skin-on chicken thighs
• 1 winter squash, sliced thinly (butternut, kurri, or kabocha all work well)
• 4 fennel bulbs, sliced thinly (tops reserved)
• 1 large onion, sliced thinly
• 32 ounces chicken or vegetable broth (to cover the other ingredients fully)
• sea salt and pepper, to taste
• to serve: rice and chopped fresh herbs

Instructions

1. In a large cast iron pot or dutch oven, heat the olive oil, then add garlic, carrots, and celery.
2. Sauté over medium-low until soft, then build the dish by layering onion, chicken, squash, fennel, onion, and repeat until pot is two-thirds full. Pour in stock, feel free to add a cup of white wine, salt, and pepper. Bring to a boil, then simmer for an hour.
3. Serve with rice and top with lots of different chopped herbs - I use the fennel tops, basil, mint, and cilantro.