Rating: 4.5 stars
13 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 4
  • 5 star values: 7

Cider, chopped apple, butternut squash, and parsnips lend appealingly forward sweetness to this fall harvest stew. Unfiltered apple cider has pectins that help thicken the stew. If you use filtered, clear cider, add another tablespoon of flour.

David Bonom
Recipe by Cooking Light November 2015

Gallery

Read the full recipe after the video.

Recipe Summary

hands-on:
35 mins
total:
1 hr
Yield:
Serves 6 (serving size: 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

364 calories; fat 11.5g; saturated fat 2.9g; mono fat 3.3g; poly fat 0.6g; protein 35g; carbohydrates 34g; fiber 4g; cholesterol 0mg; iron 3mg; sodium 584mg; calcium 85mg.
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