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Autumn Chicken and Squash Stew with Apple Cider

This hearty stew combines tender chicken, roasted squash, and fresh greens simmered in a flavorful broth infused with apple cider and herbs. The dish develops a rich, savory sauce with a hint of sweetness, showcasing a creamy texture and colorful, rustic appearance.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: Fall Comfort
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb bone-in chicken thighs skin removed if preferred
  • 2 cups butternut squash or kabocha, peeled and cubed about 1-inch pieces
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 1 cup apple cider
  • 2 cups chicken broth
  • 2 tablespoons olive oil
  • 1 teaspoon fresh thyme chopped, or ½ teaspoon dried
  • Salt to taste
  • Fresh greens for serving such as spinach or kale

Equipment

  • Large Dutch oven or heavy-bottomed pot
  • Sharp knife
  • Cutting board
  • Wooden spoon or spatula
  • Measuring cups and spoons

Method
 

  1. Pat the chicken thighs dry and season them lightly with salt. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering. Place the chicken in the pot, skin-side down, and cook until golden brown, about 5 minutes. Flip and brown the other side for another 3-4 minutes. Remove and set aside.
  2. Lower the heat to medium and add the chopped onion to the same pot. Sauté until translucent and fragrant, about 5 minutes, stirring occasionally. Add the minced garlic and cook for another minute until aromatic.
  3. Add the cubed squash to the pot and stir well, allowing it to absorb the flavors for about 3 minutes. Pour in the apple cider, scraping up any browned bits from the bottom of the pan with a wooden spoon. Bring the mixture to a gentle simmer.
  4. Return the browned chicken thighs to the pot, nestling them into the broth and vegetables. Pour in the chicken broth and sprinkle in the chopped thyme. Increase the heat and bring everything to a boil, then reduce to low and cover.
  5. Simmer the stew gently for about 30 minutes, or until the chicken is cooked through and the squash is tender. Check the seasoning and add salt as needed. Near the end of cooking, add the chopped fresh greens and allow them to wilt into the stew.
  6. Gently remove the chicken thighs from the stew, shred the meat if desired, and stir it back into the bubbling pot. Let everything sit for a few minutes so the flavors meld and the stew thickens slightly. Serve hot, with additional greens on top for a fresh crunch.

Notes

Feel free to customize with additional seasonal vegetables or swap chicken for turkey. For a thicker stew, simmer uncovered for a few more minutes until it reaches your desired consistency.