Here's the concept: I use my 450-degree oven technique that I spelled out in this post. I first heard about it on the Splendid Table on NPR. I cook like this regularly, but I thought I'd change the concept slightly from a roasted dish to a stew, but without any extra work or time. I simply used a deeper pot than usual and let the ingredients crowd a little. I added tomatoes to the mix for moisture. Then I let the oven do the rest.
Harvest Stew Recipe:
Place a heavy, cast-iron dutch oven in the oven, uncovered, and set the temperature to 450 degrees F.
While the oven is heating up, chop up your veggies and place them in a large bowl. Use about:
2 red potatoes, sliced 1/8" thick
1/4 lb. tomatoes, chopped
1 shallot, sliced thickly
2 small crookneck squash
sprinkle ove the veggies:
1 Tbsp olive oil
salt and pepper
Toss the vegetables into the oil. Add to the bowl:
4-5 chicken thighs
Toss the oil and spices onto that. Add more if necessary to coat the chicken and vegetables. When the oven is up to temperature, place the chicken and vegetables inside and cook, uncovered, for about 35 minutes or until the chicken is done (160-170 degrees F).
Serve and enjoy!