- 2 pounds skinless, boneless chicken thighs, cut into 1-inch pieces
- 1 1/4 teaspoons kosher salt, divided
- 1 teaspoon freshly ground black pepper, divided
- 2 tablespoons olive oil, divided
- 1 1/2 cups chopped onion
- 2 tablespoons chopped fresh sage
- 1 tablespoon minced peeled fresh ginger
- 3 cups (3/4-inch) cubed peeled butternut squash
- 1 cup (3/4-inch) diced peeled parsnip
- 3 tablespoons all-purpose flour
- 1 1/2 cups unfiltered apple cider
- 1 1/2 cups unsalted chicken stock
- 2 cups chopped peeled Granny Smith apple
How to Make It
Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat a large Dutch oven over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add half of chicken to pan; sauté 6 minutes or until browned. Remove chicken from pan. Repeat procedure with remaining chicken.
Reduce heat to medium; add remaining 1 tablespoon oil to pan. Add onion, sage, and ginger; cook 2 minutes, stirring occasionally. Add squash and parsnip; cook 2 minutes, stirring occasionally. Sprinkle vegetables with flour; cook 1 minute, stirring occasionally. Stir in cider and stock, scraping pan to loosen browned bits. Stir in chicken, remaining 3/4 teaspoon salt, and remaining 3/4 teaspoon pepper; bring to a simmer. Reduce heat, partially cover, and simmer 25 minutes. Stir in apple; cook 5 minutes.
Leffe Blond Ale ABV 6%
With whispers of clove, apple, and pear, Leffe Blond, a spicy, smooth Belgian ale, blends seamlessly with the warm autumnal flavors of this hearty seasonal stew. Its slight bitterness tempers the dish’s sweetness, and its fizzy carbonation reawakens the palate between each delicious spoonful.