Description
A comforting stovetop stew made with tender chicken, butternut squash, potatoes, and a savory broth. Ideal for cozy fall dinners.
Ingredients
2 tablespoons avocado oil
1 pound boneless, skinless chicken thighs, cut into bite-size pieces
2 tablespoons all-purpose flour
1 cup carrots, thinly sliced
1 medium onion, cut into wedges
4 garlic cloves, chopped
3 cups butternut squash, peeled and diced
12 ounces baby gold potatoes, scrubbed and chopped
1 can (14 ounces) diced tomatoes
2 tablespoons tomato paste
2 cups chicken stock
1/2 cup apple juice
2 bay leaves
1/4 cup fresh parsley, chopped
Salt and black pepper, to taste
Instructions
1. Heat oil in a large pot over medium-high heat.
2. Toss chicken with flour, season, and brown for 6–8 minutes.
3. Deglaze pot with 1/4 cup stock.
4. Add carrots, onion, and garlic; cook 5 minutes.
5. Add remaining ingredients and season.
6. Simmer covered for 30 minutes.
7. Uncover and cook 15 minutes until tender.
8. Remove bay leaves and stir in parsley.
Notes
Store leftovers in the refrigerator for up to four days. Reheat gently with added stock if needed.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Soups & Stews
- Method: Stovetop
- Cuisine: American