Login
Create Account
Chicken, Apple, and Butternut Stew Recipe | MyRecipes
Tell a FriendRate this recipe:
Rating : 0
-
Brief Description
Chicken Stew
-
Main Ingredient
Chicken
-
Category: Poultry
-
Cuisine: American
-
Prep Time: 0 min(s)
-
Cook Time: 0 min(s)
-
Recipe Type: Public
-
Source:
https://www.myrecipes.com/recipe/chicken-apple-butternut-stew
-
Tags:
-
Notes:
-
Posted By: gardner.marilyn
-
Posted On: Nov 29, 2021
Number of Servings:
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 - (3/4-inch) cubed peeled butternut squash
- 1 - cup (3/4-inch) diced peeled parsnip
- 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
Directions:
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 chicken to pan; sauté 6 minutes or until browned. Remove chicken from pan. Repeat procedure with remaining chicken.
Step 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 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.
Comments