Butternut Squash Recipe

Introduction

This hearty chicken stew is a comforting blend of tender chicken, seasonal vegetables, and a savory broth. It’s perfect for chilly evenings when you crave something warm and nourishing. With simple ingredients and straightforward steps, this stew makes a satisfying meal for the whole family.

Ingredients

• 2 Tbsp. avocado oil or other high-smoke point oil
• 1 lb. boneless, skinless chicken thighs, cut into bite-size pieces
• 2 Tbsp. all-purpose flour
• 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
• 1 (14 oz.) can diced tomatoes
• 2 Tbsp. tomato paste
• 2 cups chicken stock
• 1/2 cup apple juice
• 2 bay leaves
• 1/4 cup fresh chopped parsley
• Kosher salt and fresh black pepper, to taste

Instructions

1. Step 1: Heat the avocado oil in a Dutch oven over medium-high heat. Toss the chicken pieces with flour and season with salt and pepper. Add the chicken to the pot and cook, stirring occasionally, until it is lightly golden, about 6-8 minutes.
2. Step 2: Pour in about 1/4 cup of chicken stock and scrape the bottom of the Dutch oven to loosen any browned bits.
3. Step 3: Add the carrots, onions, and garlic to the pot. Cook until the onions begin to soften, about 5 minutes.
4. Step 4: Stir in the butternut squash, potatoes, diced tomatoes, tomato paste, remaining chicken stock, apple juice, and bay leaves. Season with salt and pepper to taste. Bring the stew to a simmer, then reduce heat to low and cover. Let it simmer gently for 30 minutes.
5. Step 5: Uncover the pot and continue to simmer for an additional 15 minutes or until the vegetables are tender and the liquid has slightly reduced.
6. Step 6: Remove and discard the bay leaves. Stir in the chopped parsley before serving.

Tips & Variations

• For a thicker stew, mash a few potatoes against the side of the pot and stir them back in.
• You can substitute chicken breasts if you prefer leaner meat, but thighs stay juicier in the stew.
• Add a pinch of smoked paprika or cayenne pepper for a subtle smoky or spicy kick.
• Swap apple juice for white wine or additional chicken stock if you want a different flavor profile.

Storage

Store leftover stew in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium heat or in the microwave until warmed through. This stew also freezes well; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use vegetable stock instead of chicken stock?

Yes, vegetable stock can be used as a substitute to make the stew vegetarian-friendly, but keep in mind that the flavor may be slightly different.

How do I prevent the chicken from drying out?

Using chicken thighs helps keep the meat tender and juicy. Also, browning the chicken briefly and simmering gently in the broth will ensure it stays moist.

Butternut Squash Recipe

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★★★★★

4.9 from 141 reviews

This hearty Chicken Stew combines tender chicken thighs with a medley of vegetables and a rich tomato-based broth, simmered to perfection in a Dutch oven. The addition of butternut squash, baby potatoes, and a touch of apple juice adds natural sweetness and depth of flavor, making it a comforting and nutritious meal ideal for any season.

• Author: lea
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 65 minutes
• Yield: 4 servings 1x
• Category: Stew
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Meat and Oils

• 2 Tbsp. avocado oil or other high-smoke point oil
• 1 lb. boneless, skinless chicken thighs, cut into bite-size pieces

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

Pantry Items

• 2 Tbsp. all-purpose flour
• 1 (14 oz.) can diced tomatoes
• 2 Tbsp. tomato paste
• 2 cups chicken stock
• 1/2 cup apple juice
• 2 bay leaves
• Kosher salt and fresh black pepper, to taste

Herbs

• 1/4 cup fresh chopped parsley

Instructions

1. Prepare the Chicken: Heat 2 tablespoons of avocado oil in a Dutch oven over medium-high heat. Toss the chicken thigh pieces with 2 tablespoons of all-purpose flour to lightly coat them. Add the floured chicken to the hot oil, seasoning with kosher salt and freshly ground black pepper to taste. Cook the chicken, stirring occasionally, until it turns lightly golden, about 6 to 8 minutes.
2. Deglaze the Pot: Pour about 1/4 cup of chicken stock into the Dutch oven to deglaze, scraping the bottom with a wooden spoon to loosen any browned bits which add flavor to the stew.
3. Sauté Aromatics and Vegetables: Add thinly sliced carrots, onion wedges, and chopped garlic to the pot. Cook, stirring occasionally, until the onions begin to soften, approximately 5 minutes.
4. Add Remaining Ingredients and Simmer: Stir in chopped butternut squash, chopped baby gold potatoes, diced tomatoes (with their juices), tomato paste, the remaining chicken stock, apple juice, and bay leaves. Season again with salt and pepper to taste. Bring the mixture to a simmer. Reduce the heat to low, cover, and let the stew simmer gently for 30 minutes.
5. Finish Cooking and Serve: After 30 minutes, uncover the stew and continue to simmer for an additional 15 minutes until the vegetables are tender and the liquid has reduced slightly. Remove and discard the bay leaves, then stir in the fresh chopped parsley. Adjust seasoning if necessary and serve warm.

Notes

• Using avocado oil or another high-smoke point oil ensures the chicken sears nicely without burning.
• Coating chicken with flour helps thicken the stew slightly and creates a nice texture.
• Apple juice adds a subtle sweetness that balances the acidity of the tomatoes and enhances the savory flavors.
• Feel free to substitute baby gold potatoes with Yukon Gold or red potatoes if unavailable.
• This stew can be made ahead and reheated, as flavors deepen over time.

Keywords: Chicken stew, comfort food, butternut squash, hearty meal, easy chicken recipe, Dutch oven stew