Recipe Database

Welcome to the Intervale Food Hub recipe collection! Our goal is to inspire you to cook delicious food at home using the best seasonal ingredients. Every week, we find a handful of recipes to use with the ingredients that we're delivering that week, so our collection is constantly changing and growing. 

Chicken, Apple, and Butternut Stew

Recipe by David Bonom, Published by Cooking Light. Photo: Jennifer Causey; Styling: Claire Spollen

Unfiltered apple cider has pectins that help thicken the stew. If you use filtered, clear cider, add another tablespoon of flour.


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 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; sauté 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.