Chicken, Apple & Butternut Stew

stew

For me, this stew is comfort in a bowl. The recipe is adapted from  Cooking Light, and it has quickly become a family favorite, making regular appearances on our dinner table and in lunch thermoses the next day. The dish starts simply enough with cubes of boneless chicken thighs which are moister and more flavorful than white meat. A combination of butternut squash and parsnips take the place of the customary potatoes and bring both a sweet and nutty flavor to the dish. But it doesn’t end there. Both sage and ginger add complexity to the dish which is finished off with crisp cider and a generous amount of tart apples which ups the flavor quotient. There are a lot of flavors in this dish but they complement each other with no two bites tasting the same. It encourages you to go back for more. And more…. And more…..

CHICKEN, APPLE & BUTTERNUT SQUASH STEW

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 cubed peeled butternut squash
1 cup  diced peeled parsnip
3 tablespoons all-purpose flour
1 1/2 cups dry Normandy cider
1 1/2 cups unsalted chicken stock
2 cups chopped peeled Granny Smith apple
  • Sprinkle the chicken with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
  • Add one tablespoon of the oil to a large Dutch oven over medium-high heat.
  • Add half of chicken to the pan and sauté 6 minutes or until browned.
  • Remove chicken from pan. Repeat procedure with remaining chicken.
  • Reduce the heat to medium and add the remaining oil to the pan.
  • Add the onion, sage and ginger and cook for 2 minutes.
  • Stir in the squash and parsnip then cook for an additional 2 minutes.
  • Sprinkle the vegetables with the flour and cook for one minutes.
  • Stir in the cider and chicken stock, scraping the bottom of the pan to loosen any browned bits.
  • Stir in the chicken, the remaining salt and the remaining pepper.
  • Bring to a simmer, reduce the heat and cook, partially covered for 25 minutes.
  • Stir in the apples and cook for 5 minutes before serving.

 

Serves 4

Advertisements

Tagged: , , , ,

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

One Real Peach.

reflections on the heartbreak and hilarity of mothering, writing, and living authentically

Wine and Cheese (Doodles)

Part aged wisdom, part trashy yumminess, always slightly salted observations about life, love, and living abroad

Sprouted Kitchen

The food that accompanies my adventures!

Not Without Salt

Delicious Recipes and Food Photography by Ashley Rodriguez.

101 Cookbooks

The food that accompanies my adventures!

Local Milk Blog

The food that accompanies my adventures!

Spoon & Shutter

In and out of the kitchen with Susan and Ted Axelrod

Plating Up

The food that accompanies my adventures!

A Life of Spice

Food, Culture and Lifestyle with Monica Bhide

The Blueberry Files

The food that accompanies my adventures!

Zosia Cooks

The food that accompanies my adventures!

Yummy Supper

The food that accompanies my adventures!

What Julie Ate

It's a delicious life, but somebody has to live it.

United Noshes

The food that accompanies my adventures!

The Bitten Word

The food that accompanies my adventures!

Savory Simple

Everyday Gourmet Recipes

Hip Foodie Mom

The food that accompanies my adventures!

From Away

Cooking and Eating in Maine

Always Order Dessert

The food that accompanies my adventures!

Yankee Kitchen Ninja

The food that accompanies my adventures!

%d bloggers like this: