Cozy Chicken and Butternut Stew
A cozy, protein-rich chicken stew loaded with tender chicken, butternut squash, baby potatoes, and vegetables. Perfect for weeknight dinners or meal prep, this one-pot meal is filling, nutritious, and easy to make.
Equipment
- 1 Dutch oven (6-8 qt)
- 1 sharp knife
- 1 cutting board
- 1 measuring cup
- 1 Measuring spoon
- 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 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
- 2 bay leaves
- ¼ cup fresh parsley chopped
- Kosher salt to taste
- Freshly ground black pepper to taste
Instructions
- Prepare Your Ingredients: Begin by gathering all your ingredients and equipment. Wash and peel the butternut squash and potatoes, then chop them into bite-sized, evenly sized pieces to ensure even cooking. Slice the carrots on a diagonal for a more elegant presentation. Chop the garlic and wedge the onion. Cut the chicken thighs into small, uniform pieces so they cook evenly. Having everything ready before cooking will make the process smoother.
- Heat the Oil: Place a large Dutch oven or heavy-bottomed pot over medium-high heat. Add 2 tablespoons of avocado oil or any high-smoke point oil. Allow the oil to heat until shimmering but not smoking. This ensures the chicken will sear beautifully rather than steam, giving your stew a rich, flavorful base.
- Coat and Brown the Chicken: While the oil heats, toss the chicken pieces with 2 tablespoons of all-purpose flour. This light coating helps the chicken brown nicely and slightly thickens the stew as it cooks. Add the chicken to the hot oil in a single layer. Season generously with kosher salt and freshly ground black pepper. Cook, stirring occasionally, until each piece develops a golden-brown exterior, about 6-8 minutes. Browning the chicken adds depth and richness to the stew’s flavor.
- Deglaze the Pan: After the chicken is browned, pour in about ¼ cup of chicken stock. Using a wooden spoon, gently scrape the bottom of the pot to loosen the flavorful browned bits (fond). This step is essential because those browned bits carry concentrated flavor that will elevate the entire stew.
- Sauté the Aromatics: Add the prepared onion wedges, sliced carrots, and chopped garlic to the pot. Stir everything together and cook for about 5 minutes, or until the onions begin to soften and become translucent. This step allows the vegetables to release their natural sweetness and creates a fragrant base for the stew.
- Add the Vegetables and Tomatoes: Next, incorporate the chopped butternut squash and baby potatoes into the pot. Pour in the can of diced tomatoes along with the 2 tablespoons of tomato paste. Stir thoroughly to combine, ensuring the tomato paste coats the vegetables and chicken evenly. This combination adds body and subtle acidity to balance the natural sweetness of the squash.
- Pour in Liquids and Seasonings: Add the remaining chicken stock and ½ cup of apple juice to the pot. The apple juice adds a gentle sweetness that complements the squash and carrots. Toss in the 2 bay leaves and give everything a gentle stir. Taste lightly and season with salt and pepper as needed.
- Simmer the Stew: Bring the mixture to a gentle simmer over medium heat. Once simmering, reduce the heat to low and cover the pot with a tight-fitting lid. Allow the stew to cook undisturbed for 30 minutes. This slow simmer ensures the chicken becomes tender, the vegetables soften perfectly, and all the flavors meld together beautifully.
- Uncover and Reduce: After 30 minutes, remove the lid and continue to simmer the stew for an additional 15 minutes. This allows the liquid to reduce slightly, intensifying the flavors and creating a richer, heartier broth. Stir occasionally to prevent sticking and ensure even cooking. At this stage, test the potatoes and squash with a fork—they should be tender but still hold their shape.
- Finish with Fresh Herbs: Once the vegetables are perfectly cooked and the stew has thickened slightly, remove and discard the bay leaves. Stir in ¼ cup of freshly chopped parsley for a burst of color and freshness. The parsley also adds a subtle herbal note that brightens the stew.
- Serve and Enjoy: Ladle the warm, aromatic chicken stew into bowls, ensuring each serving has a balance of chicken, vegetables, and broth. Serve it as is or with a slice of crusty bread for dipping. This hearty stew is not only satisfying and nutritious but also makes excellent leftovers that taste even better the next day.
Notes
- Evenly Cut Vegetables: Chop the butternut squash and potatoes into similar-sized pieces to ensure uniform cooking and prevent some pieces from becoming mushy while others are undercooked.
- Optional Sweetener Substitute: If you don’t have apple juice on hand, simply replace it with additional chicken stock or a splash of white grape juice for subtle sweetness.
- Flour Coating Tip: Tossing the chicken in flour before browning not only helps with browning but also lightly thickens the stew, giving it a slightly richer consistency.
- Adjusting Seasonings: Always taste the stew before serving and adjust salt, pepper, or herbs as needed to suit your preference.
- Meal Prep Friendly: This stew reheats exceptionally well and can also be frozen for up to 2 months in airtight containers.
