Chicken, Apple, and Butternut Stew
Take your stew game to the next level by making this deliciously hearty chicken, apple, and butternut stew.
Ingredients
- 2 lb skinless, boneless chicken thighs cut into 1 inch pieces
- 1 1/4 tsp salt divided
- 1 tsp freshly ground black pepper divided
- 2 tbsp olive oil divided
- 1 1/2 cups chopped onion
- 2 tbsp chopped fresh sage
- 1 tbsp minced peeled fresh ginger
- 3 cups cubed peeled butternut squash
- 1 cup diced peeled parsnip
- 3 tbsp flour all-purpose
- 1 1/2 cups unfiltered apple cider
- 1 1/2 cups unsalted chicken stock
- 2 cups chopped peeled Granny Smith apple
Instructions
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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.
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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.
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With whispers of clove, apple, and pear, Leffe Blond, a spicy, smooth Belgian ale, blends seamlessly with the warm autumnal flavors of this hearty seasonal stew. Its slight bitterness tempers the dish's sweetness, and its fizzy carbonation reawakens the palate between each delicious spoonful.
