Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Chicken and Butternut Squash Stew Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 1 review

This hearty Chicken Stew with Butternut Squash is a comforting and wholesome dish perfect for cooler days. Tender chicken thighs are simmered with nutrient-rich butternut squash, baby potatoes, carrots, and a flavorful blend of tomatoes and seasonings, resulting in a rich, thick stew bursting with savory goodness.

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

Ingredients

Protein

  • 1 lb. boneless, skinless chicken thighs, cut into bite-size pieces

Vegetables & Fruits

  • 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
  • 1 (14 oz.) can diced tomatoes

Liquids & Broth

  • 2 cups chicken stock
  • 1/2 cup apple juice

Oils & Fats

  • 2 Tbsp. avocado oil or other high-smoke point oil

Seasonings & Others

  • 2 Tbsp. all-purpose flour
  • 2 Tbsp. tomato paste
  • 2 bay leaves
  • 1/4 cup fresh chopped parsley
  • Kosher salt and fresh black pepper, to taste

Instructions

  1. Brown the chicken: Heat the avocado oil in a dutch oven over medium-high heat. Toss the chicken pieces with flour, then add to the pot. Season with kosher salt and black pepper. Cook the chicken, stirring occasionally, until lightly golden, approximately 6-8 minutes.
  2. Deglaze the pot: Pour in about 1/4 cup chicken stock while scraping the bottom of the dutch oven to loosen any browned bits, which adds rich flavor to the stew.
  3. Sauté the aromatics: Add the sliced carrots, onion wedges, and chopped garlic to the pot. Cook until the onions begin to soften, about 5 minutes, stirring occasionally to evenly cook.
  4. Add vegetables and liquids: Stir in the chopped butternut squash, baby potatoes, diced tomatoes, tomato paste, remaining chicken stock, apple juice, and bay leaves. Season again with salt and pepper to taste. Bring the mixture to a simmer.
  5. Simmer the stew: Reduce the heat to low, cover the dutch oven, and let the stew simmer gently for 30 minutes. Then, uncover and continue simmering for an additional 15 minutes or until the vegetables are tender and the liquid has slightly reduced.
  6. Finish and serve: Remove and discard the bay leaves. Stir in the fresh chopped parsley to add a burst of freshness before serving the stew hot.

Notes

  • Use chicken thighs for juicier, more flavorful meat compared to breasts.
  • Tossing the chicken in flour before browning helps create a thicker stew base.
  • To make this recipe gluten-free, substitute the all-purpose flour with a gluten-free flour blend or cornstarch.
  • Apple juice adds a subtle sweetness and depth of flavor, but it can be replaced with white grape juice or additional chicken stock if preferred.
  • The stew can be refrigerated for up to 3 days or frozen for up to 3 months for meal prep convenience.
  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Find it online: https://recipeteach.com/chicken-and-butternut-squash-stew-recipe/