Butternut Squash Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
- Yield: 4 servings 1x
- Category: Stew
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://cookwithlea.com/butternut-squash-recipe/
