In the same Dutch oven over medium heat, soften the onion for 5 minutes or until translucent. Add the garlic and cook 1 minute. Deglaze with the wine and let reduce by half. Add the squash, tomatoes, broth, lentils and the reserved chicken. Bring to a boil. Cover and transfer to the oven. Cook for 1 hour or until the meat comes away from the bones.
RICARDO Red Enamelled Cast-Iron Dutch Oven
99.99 $
This RICARDO round cast-iron Dutch oven is great for making braised dishes or osso buco.
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