Chicken, Apple, & Butternut Squash Stew

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Chicken, Apple, and Butternut Squash Stew is the warm and hearty dinner you want on your table tonight. Serve this with a crusty loaf of French bread or the bread of your choice, and a lightly dressed side salad for a full meal that the whole family will love. Filled with the flavors of sweet Granny Smith apples and savory spices, this recipe has all the flavor you've been craving.

Ingredients

• 2 pounds skinless, boneless chicken thighs, cut into 1-inch pieces
• 1 1/4 teaspoons Kosher salt, divided
• 1 teaspoon freshly ground black pepper, divided
• 2 tablespoons olive oil, divided
• 1 1/2 cups chopped onion
• 2 tablespoons chopped fresh sage
• 1 tablespoon minced peeled fresh ginger
• 3 cups butternut squash, peeled, cut into 3/4-inch cubes
• 1 cup parsnip, peeled, cut into a 3/4-inch dice
• 3 tablespoons all-purpose flour
• 1 1/2 cups unfiltered apple cider
• 1 1/2 cups unsalted chicken stock
• 2 cups chopped peeled Granny Smith apple

Preparation

Step 1

Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat a large Dutch oven over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add half of the chicken to pan; sauté 6 minutes or until browned. Remove chicken from pan. Repeat procedure with remaining chicken.

Reduce heat to medium; add remaining 1 tablespoon oil to the pan. Add onion, sage, and ginger; cook 2 minutes, stirring occasionally. Add squash and parsnip; cook 2 minutes, stirring occasionally. Sprinkle vegetables with flour; cook 1 minute, stirring occasionally. Stir in cider and stock, scraping pan to loosen browned bits. Stir in chicken, remaining 3/4 teaspoon salt, and remaining 3/4 teaspoon pepper; bring to a simmer. Reduce heat, partially cover, and simmer 25 minutes. Stir in apple; cook 5 minutes.