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.