How to Make It
1. Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat a Dutch oven over medium-high. 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 with remaining chicken.
2. Reduce heat to medium; add 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 pieces, 3/4 teaspoon salt, and 3/4 teaspoon pepper; bring to a simmer. Reduce heat, partially cover, and simmer 25 minutes. Stir in apple; cook 5 minutes.
Also appeared in: Cooking Light, September, 2021,Soups & Stews