CHICKEN, APPLE, AND BUTTERNUT STEW…..
Hands-on: 35 min. Total: 60 min.
Cider, chopped apple, butternut squash, and parsnips lend appealingly forward sweetness to this fall harvest stew. Unfiltered apple cider has pectins that help thicken the stew. If you use filtered, clear cider, add another tablespoon of flour.
2 pounds skinless, boneless chicken thighs, cut into 1-inch pieces
1¼ teaspoons kosher salt, divided
1 teaspoon freshly ground black pepper, divided
2 tablespoons olive oil, divided
1½ cups chopped onion
2 tablespoons chopped fresh sage
1 tablespoon minced peeled fresh ginger
3 cups (¾-inch) cubed peeled butternut squash
1 cup (¾-inch) diced peeled parsnip
3 tablespoons all-purpose flour
1½ cups unfiltered apple cider
1½ cups unsalted chicken stock
2 cups chopped peeled Granny Smith apple
1. Sprinkle chicken with ½ teaspoon salt and ¼ teaspoon pepper. Heat a large Dutch oven over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add half of chicken to pan; sauté 6 minutes or until browned. Remove chicken from pan. Repeat procedure with remaining chicken.
2. Reduce heat to medium; add remaining 1 tablespoon oil to 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 ¾ teaspoon salt, and remaining ¾ teaspoon pepper; bring to a simmer. Reduce heat, partially cover, and simmer 25 minutes. Stir in apple; cook 5 minutes.
SERVES 6 (serving size: 1½ cups)
CALORIES 364; FAT 11.5g (sat 2.9g, mono 3.3g, poly 0.6g); PROTEIN 35g; CARB 34g; FIBER 4g; CHOL 0mg; IRON 3mg; SODIUM 584mg; CALC 85mg