Chicken and Butternut Squash Stew
A wholesome, one-pot chicken stew loaded with tender chicken, butternut squash, potatoes, and carrots, simmered in a savory, slightly sweet broth. Quick, easy, and family-friendly, it’s high in protein, fiber-rich, and perfect for nourishing weeknight meals or make-ahead lunches.
Equipment
- 1 Dutch oven (5–6 qt)
- 1 cutting board
- 1 chef’s knife
- 1 measuring cup
- 1 measuring spoons
- 1 wooden spoon or spatula
Ingredients
- 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
- 1 cup carrots thinly sliced on the diagonal
- 1 medium onion cut into wedges
- 4 garlic cloves chopped
- 3 cups butternut squash chopped
- 12 oz baby gold potatoes scrubbed and chopped
- 1 14 oz can diced tomatoes
- 2 tbsp tomato paste
- 2 cups chicken stock
- ½ cup apple juice or extra chicken stock
- 2 bay leaves
- ¼ cup fresh parsley chopped
- Kosher salt to taste
- Freshly ground black pepper to taste
Instructions
- Prepare the Chicken: Start by patting the boneless, skinless chicken thighs dry with a paper towel. This helps the flour adhere and ensures the chicken browns nicely. Cut the chicken into bite-sized pieces, roughly 1 to 1.5 inches, for even cooking. In a medium bowl, toss the chicken pieces with 2 tablespoons of all-purpose flour, making sure each piece is lightly coated. Season generously with kosher salt and freshly ground black pepper. This step creates a thin crust on the chicken, adding flavor and helping thicken the stew later.
- Heat the Oil: Place a 5–6 quart Dutch oven over medium-high heat. Add 2 tablespoons of avocado oil, or any high-smoke point oil you prefer. Allow the oil to heat until it shimmers slightly but does not smoke. This ensures the chicken sears properly without sticking to the pot.
- Brown the Chicken: Add the floured chicken pieces to the hot oil in a single layer. Let them cook without moving for 2–3 minutes to form a golden-brown crust. Then, gently stir occasionally, turning the chicken so all sides become lightly golden. This process should take about 6–8 minutes. Browning the chicken builds a deep, rich flavor that forms the base of the stew.
- Deglaze the Pot: Once the chicken is lightly browned, pour in about ¼ cup of chicken stock. Using a wooden spoon or spatula, scrape the bottom of the Dutch oven to loosen any browned bits. These browned bits, called fond, are packed with flavor and will enrich the stew’s broth.
- Sauté the Aromatics: Add the sliced carrots, onion wedges, and chopped garlic to the pot. Stir them gently into the chicken and cook for about 5 minutes, until the onions become slightly translucent and the vegetables begin to soften. This step develops the aromatic base for the stew, releasing the natural sweetness of the vegetables.
- Add the Vegetables: Next, add the chopped butternut squash and baby gold potatoes. Stir to combine evenly with the chicken and aromatics. These hearty vegetables will soak up the savory broth and become tender during simmering.
- Incorporate the Tomatoes and Liquids: Pour in the canned diced tomatoes along with their juices and add 2 tablespoons of tomato paste. Then, add the remaining 1¾ cups of chicken stock and ½ cup of apple juice (or additional stock if preferred). Stir thoroughly to blend all the ingredients into a cohesive mixture. Add the 2 bay leaves and season again with salt and freshly ground black pepper to taste. The combination of tomatoes and stock forms a flavorful, slightly sweet, and savory stew base.
- Simmer the Stew: Bring the mixture to a gentle simmer over medium heat. Once simmering, reduce the heat to low and cover the Dutch oven with a lid. Let the stew cook for 30 minutes. During this time, the chicken will become tender, and the vegetables will begin to soften, allowing the flavors to meld beautifully.
- Reduce the Liquid: After 30 minutes, remove the lid and continue to simmer the stew for an additional 15 minutes. This allows the liquid to reduce slightly and thicken, concentrating the flavors. Stir occasionally to prevent sticking and ensure even cooking. The butternut squash should be fork-tender, and the potatoes soft but not mushy.
- Finish with Fresh Herbs: Remove the bay leaves and discard them. Stir in ¼ cup of freshly chopped parsley to add a bright, fresh flavor and a pop of color. Taste the stew one final time and adjust the seasoning with additional salt and pepper if needed.
- Serve and Enjoy: Ladle the chicken stew into bowls, making sure each serving includes a good mix of chicken, squash, potatoes, and carrots. This stew pairs wonderfully with crusty bread or a simple side salad for a complete meal. It’s perfect for cozy weeknight dinners or make-ahead lunches, and leftovers can be stored in an airtight container in the fridge for 3–4 days.
Notes
- Vegetable Prep Matters: Chop butternut squash and potatoes into similar-sized pieces so they cook evenly and finish at the same time.
- Flour for Thickening: Tossing the chicken in flour before browning helps create a slightly thicker, more velvety stew without using heavy thickeners.
- Sweetness Balance: Apple juice adds a subtle sweetness that balances the savory flavors. If you prefer, substitute with extra chicken stock for a less sweet stew.
- Cooking Time Flexibility: Simmer gently to avoid overcooking the chicken, which can become dry. Low heat ensures vegetables soften without breaking down.
- Flavor Enhancers: Fresh parsley added at the end brightens the flavor. Optional additions like thyme or rosemary can add aromatic depth.
