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Chicken Stew with Butternut Squash Recipe

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4.2 from 11 reviews

This comforting Chicken Stew with Butternut Squash is a hearty, flavorful dish perfect for cozy dinners. Tender chicken thighs are browned and simmered with a medley of vegetables including butternut squash, carrots, onions, and baby potatoes in a savory tomato and apple juice-infused broth, creating a rich and satisfying stew with a touch of sweetness and freshness from parsley.

  • Total Time: 1 hour 15 minutes
  • Yield: 6 servings

Ingredients

Protein and Flour

  • 1 lb. boneless, skinless chicken thighs, cut into bite-size pieces
  • 2 Tbsp. all-purpose flour

Vegetables

  • 1 cup carrots, thinly sliced on diagonal
  • 1 medium onion, cut into wedges
  • 4 garlic cloves, chopped
  • 3 cups chopped butternut squash
  • 12 oz. baby gold potatoes, scrubbed and chopped

Liquids and Canned Goods

  • 1 (14 oz.) can diced tomatoes
  • 2 cups chicken stock
  • 1/2 cup apple juice

Oils and Seasonings

  • 2 Tbsp. avocado oil or other high-smoke point oil
  • 2 Tbsp. tomato paste
  • 2 bay leaves
  • 1/4 cup fresh chopped parsley
  • Kosher salt, to taste
  • Fresh black pepper, to taste

Instructions

  1. Brown the chicken: Heat the avocado oil in a dutch oven over medium-high heat. Toss the chicken pieces with all-purpose flour and season with kosher salt and fresh black pepper. Add the chicken to the hot dutch oven and cook, stirring occasionally, until the chicken is lightly golden and browned, about 6-8 minutes.
  2. Deglaze the pot: Pour about 1/4 cup of chicken stock into the pot and scrape the bottom thoroughly to loosen any browned bits. This will add rich flavor to the stew.
  3. Sauté aromatics: Add the sliced carrots, onion wedges, and chopped garlic to the pot. Cook, stirring occasionally, until the onions begin to soften and become translucent, roughly 5 minutes.
  4. Add main vegetables and liquids: Stir in the chopped butternut squash, baby gold potatoes, canned diced tomatoes, tomato paste, remaining chicken stock, apple juice, and the bay leaves. Season with additional kosher salt and black pepper to taste. Bring the mixture to a gentle simmer.
  5. Simmer the stew: Reduce the heat to low, cover the dutch oven, and let the stew simmer for 30 minutes. Then, uncover and continue to simmer for an additional 15 minutes, or until the vegetables are tender and the liquid has slightly reduced, concentrating the flavors.
  6. Finish and serve: Remove and discard the bay leaves. Stir in the fresh chopped parsley to add brightness. Adjust seasoning with salt and pepper if needed. Serve the stew hot, enjoying its rich, savory flavor with hearty vegetables and tender chicken.

Notes

  • You can substitute chicken thighs with chicken breasts if preferred, but thighs will provide more moisture and tenderness.
  • Use a good-quality chicken stock for the best flavor.
  • If you want a thicker stew, you can mash some of the potatoes before serving.
  • This stew can be refrigerated for up to 3 days and reheated gently on the stovetop.
  • For a spicier version, add crushed red pepper flakes when sautéing the aromatics.
  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Category: Stew
  • Method: Stovetop
  • Cuisine: American

Find it online: https://avascooking.com/chicken-stew-with-butternut-squash-recipe/