Chicken, Apple, And Butternut Stew Recipe

Name: Chicken, Apple, And Butternut Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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

Servings: persons

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

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; saute 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 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.
3
Leffe Blond Ale ABV 6%
4
With whispers of clove, apple, and pear, Leffe Blond, a spicy, smooth Belgian ale, blends seamlessly with the warm autumnal flavors of this hearty seasonal stew. Its slight bitterness tempers the dish's sweetness, and its fizzy carbonation reawakens the palate between each delicious spoonful.

2026

kcal

Calories

170

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Chicken, Apple, And Butternut Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken, Apple, And Butternut Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions