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Chicken Stew with Butternut Squash Recipe

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4.1 from 12 reviews

This hearty Chicken Stew with Butternut Squash combines tender chicken thighs and nutritious vegetables in a flavorful tomato-based broth. Slow-simmered for over an hour, this comforting stew features a balance of sweet butternut squash, baby potatoes, and aromatic herbs, perfect for a wholesome family meal.

  • Total Time: 1 hour 15 minutes
  • Yield: 6 servings

Ingredients

Protein and Oil

  • 2 Tbsp. avocado oil or other high-smoke point oil
  • 1 lb. boneless, skinless chicken thighs, cut into bite-size pieces
  • 2 Tbsp. all-purpose flour

Vegetables

  • 1 cup carrots, thinly sliced on diagonal
  • 1 medium onion, cut into wedges
  • 4 garlic cloves, chopped
  • 3 cups chopped butternut squash
  • 12 oz. baby gold potatoes, scrubbed and chopped

Liquids and Seasonings

  • 1 (14 oz.) can diced tomatoes
  • 2 Tbsp. tomato paste
  • 2 cups chicken stock
  • 1/2 cup apple juice
  • 2 bay leaves
  • 1/4 cup fresh chopped parsley
  • Kosher salt and fresh black pepper, to taste

Instructions

  1. Brown the Chicken: Heat oil in a dutch oven over medium-high heat. Toss the chicken pieces with flour and add them to the dutch oven. Season with salt and pepper. Cook, stirring occasionally, until the chicken is lightly golden, about 6-8 minutes.
  2. Deglaze the Pot: Pour in about 1/4 cup of chicken stock and scrape the bottom of the pot to loosen the browned bits, enhancing the stew’s flavor.
  3. Sauté Vegetables: Add the sliced carrots, onion wedges, and chopped garlic to the pot. Cook until the onions begin to soften, approximately 5 minutes, stirring occasionally.
  4. Add Remaining Ingredients and Simmer: Stir in butternut squash, baby potatoes, diced tomatoes, tomato paste, the remaining chicken stock, apple juice, and bay leaves. Season with salt and pepper. Bring the stew to a simmer, then reduce heat to low and cover. Let it simmer for 30 minutes.
  5. Finish Cooking: Remove the lid and continue simmering uncovered for an additional 15 minutes, or until all vegetables are tender and the stew has thickened slightly.
  6. Serve: Discard the bay leaves, stir in fresh parsley, adjust seasoning if necessary, and serve warm.

Notes

  • Using chicken thighs instead of breast adds more flavor and keeps the meat tender.
  • Tossing chicken with flour helps to thicken the stew slightly during cooking.
  • Apple juice adds a subtle sweetness that balances the acidity of tomatoes and the earthiness of squash.
  • This stew can be reheated well and even tastes better the next day as flavors meld.
  • For a thicker stew, you can mash some of the potatoes and squash before serving.
  • Author: Olivia
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Category: Stew
  • Method: Stovetop
  • Cuisine: American

Find it online: https://iamstarved.com/chicken-stew-with-butternut-squash-recipe/