Gingery Chicken Stew

Name: Gingery Chicken Stew
Yield: 4
Ingredients: 2 tablespoons olive oil; 1 ½ pounds (4 whole bone-in) chicken thighs; ½ teaspoon salt; ½ teaspoon ground black pepper; 1 large onion, chopped; 2 cups chopped daikon radish; ¼ cup minced ginger; 2 cups vegetable or chicken stock, or water, more as needed; ¼ cup soy sauce; 2 tablespoons lime juice; 3 pieces star anise; 1 ½ pounds any winter squash, cut into 1-inch chunks

Gingery Chicken Stew was pinched from <a href="http://cooking.nytimes.com/recipes/1016045-gingery-chicken-stew" target="_blank">cooking.nytimes.com.</a>

"Just 1 1/2 pounds of chicken to serve four people? Yes, because the emphasis is on the winter squash and daikon radish in this stew; unexpected, but substantial. It may seem downright semivegetarian, but the variety of flavors more than makes up for it. Featured in: Stew Season Gets A New Star...."

INGREDIENTS

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2 tablespoons olive oil

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1 ½ pounds (4 whole bone-in) chicken thighs

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½ teaspoon salt

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½ teaspoon ground black pepper

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1 large onion, chopped

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2 cups chopped daikon radish

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¼ cup minced ginger

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2 cups vegetable or chicken stock, or water, more as needed

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¼ cup soy sauce

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2 tablespoons lime juice

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3 pieces star anise

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1 ½ pounds any winter squash, cut into 1-inch chunks

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