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
How to Make It
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.
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.
Leffe Blond Ale ABV 6%
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.
Very tasty! Perfect on a cold rainy evening! Next time, I will cut the parsnips smaller, so they become more tender while cooking. Green apple and sage bring out great flavours. Also may add a potato or small carrot next time. A keeper recipe. This served 4 people! Thanks - Yum! 😋
This was delicious, but I would have thought CL would present this as a way of using up leftover Thanksgiving turkey and other leftovers. I had only 18 oz. of turkey (white and dark) but this seemed adequate, and I used some cubed heirloom sweet-potato pumpkin (yes, that's a thing apparently). Our remaining cider had (ahem) fermented by then but of course the alcohol cooked off during the simmering, and I even had turkey broth I had made from the carcass. The only thing I had to buy to make this was the parsnips. It cooked in the time specified but as I was short on time I served this just with bread; but I may throw a salad together to go with the leftovers. And I would make this again - even with chicken!
Loved it with crusty seeded bread that I heated to serve with it (bread is not quite baked - you can find it in stores like trader joe)..Didn't change anything and wouldn't. Repeatable and on frequent rotation now!
This was quite unusual, but very good. I took the advice of others, and chopped everything quite small. Everything cooked beautifully, and because the apples were added at the end they retained some firmness, which was really nice.
Made this stew last night -- was delicious (even paired it with the suggested Leffe!). I really enjoyed the sweetness the cider brought. Made the recipe as is, but added in more chicken broth and cider (1/2 cup each) so there was more broth which I think was needed. It fed four of us with slightly bigger servings.
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