Description
This hearty Chicken Stew with Butternut Squash is a cozy one-pot meal loaded with tender chicken, sweet butternut squash, baby potatoes, carrots, and a rich tomato-based broth. It’s nutritious, comforting, and perfect for chilly nights.
Ingredients
- 2 tablespoons avocado oil
- 1 lb boneless, skinless chicken thighs, cut into bite-size pieces
- 2 tablespoons all-purpose flour
- 1 cup carrots, thinly sliced
- 1 medium onion, cut into wedges
- 4 garlic cloves, chopped
- 3 cups chopped butternut squash
- 12 oz baby gold potatoes, chopped
- 1 (14 oz) can diced tomatoes
- 2 tablespoons tomato paste
- 2 cups chicken stock
- 1/2 cup apple juice
- 2 bay leaves
- 1/4 cup fresh parsley, chopped
- Kosher salt and black pepper, to taste
Instructions
- Heat the avocado oil in a Dutch oven over medium-high heat.
- Toss the chicken pieces with the flour, season with salt and pepper, and cook until lightly browned, about 6–8 minutes.
- Add about 1/4 cup of the chicken stock and scrape up any browned bits from the bottom of the pot.
- Add the carrots, onion, and garlic. Cook for about 5 minutes until the onion begins to soften.
- Stir in the butternut squash, potatoes, diced tomatoes, tomato paste, remaining chicken stock, apple juice, and bay leaves.
- Season with salt and pepper. Bring to a simmer, cover, reduce heat to low, and cook for 30 minutes.
- Remove the lid and simmer for another 15 minutes, or until the vegetables are tender and the broth has slightly thickened.
- Discard the bay leaves, stir in the chopped parsley, and serve warm.
Notes
- Cut the squash and potatoes into similar-sized pieces for even cooking.
- Substitute additional chicken stock if you don’t have apple juice.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- This stew reheats beautifully and tastes even better the next day.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Stovetop
- Cuisine: American