Description

Autumn in a bowl! Tender chicken, sweet butternut squash, carrots, celery, and apple swim in a savory, herb-kissed broth. This stew is heartwarming, unpretentious, and perfect for weeknight dinners, make-ahead meals, or casual gatherings. A cozy, colorful, and nourishing dish your whole family will love.

Ingredients

Scale

Stew Base:

2 tbsp olive oil
1½ lbs boneless, skinless chicken thighs or breasts, cut into chunks
1 medium onion, diced
3 garlic cloves, minced
4 cups butternut squash, cubed (~1 small squash)
3 carrots, sliced
2 celery stalks, chopped (include leaves if desired)
1 apple, peeled and diced (Honeycrisp, Gala, or Braeburn)
6 cups chicken broth (low-sodium preferred)
1 tsp dried thyme
½ tsp dried rosemary
½ tsp smoked paprika
Salt and pepper, to taste

Optional:

1 cup kale or spinach (stems removed)
Sweet potato swap: replace squash with 4 cups peeled, cubed sweet potatoes
½ cup uncooked pearled barley or farro (add extra 1 cup broth/water)
½ cup heavy cream or coconut milk (for a creamy version)
Pinch of red pepper flakes or 1 tbsp harissa (for spice)

Instructions

1. Sear the Chicken

Heat olive oil in a large, heavy pot over medium heat.
Pat chicken chunks dry, season lightly with salt and pepper.
Sear in batches, 3–4 minutes per side until golden brown. Transfer to a plate.

2. Sweat the Aromatics

In the same pot, add onion; sauté 2–3 minutes until translucent.
Add garlic, carrots, and celery; cook 1 minute until fragrant.

3. Add Squash, Apple, and Herbs

Stir in butternut squash, diced apple, thyme, rosemary, smoked paprika, salt, and pepper. Cook 1 minute to bloom the herbs.

4. Simmer the Stew

Pour in chicken broth, scraping up browned bits (fond) from the pot.
Return seared chicken to the pot. Bring to a gentle boil, then reduce heat to low.
Cover partially and simmer for 30 minutes, until squash is tender and chicken cooked through.

5. Add Greens & Finish

Stir in kale or spinach; simmer 4–5 minutes until wilted.
Taste and adjust seasonings (salt, pepper, smoked paprika).
Optional: Stir in cream or coconut milk for richness.

6. Rest & Serve

Turn off heat, cover, and let stew sit 5 minutes to meld flavors.
Serve in deep bowls with crusty bread or a simple side salad.

Serving Suggestions

Family-Style: Serve directly from the pot for casual gatherings.
Bread Lover’s Dream: Warm baguette, rustic sourdough, or cheesy garlic bread for dunking.
Light & Fresh: Pair with a crisp salad or tangy vinaigrette to balance richness.
Meal Prep: Refrigerate leftovers for 3–4 days; flavors deepen overnight.

Notes

Sear chicken in batches for perfect browning; avoid overcrowding.
Pat squash dry if pre-cooked or microwaved to prevent watery stew.
Taste and adjust salt near the end; stew flavors intensify as it rests.
This stew improves overnight – perfect for make-ahead dinners.

Nutrition

Calories: 350 cal Per Serving
Fat: 10 g
Carbohydrates: 28 g
Protein: 35 g