Cooking Light
Active time
35 Mins
Total time
1 Hour 5 Mins
Yield
6 servings (1 1/2 cups per serving)

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

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

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