Ingredients:

• 2 pounds boneless, skinless chicken breasts (cut into 1 inch pieces)
• 3 cups butternut squash, peeled and cubed
• 2 cups apple, peeled and chopped (Granny Smith or Gala)
• 1 1/2 cups unsalted chicken stock
• 1 cup apple cider
• 1 1/2 cups onion, finely chopped
• 3 tbsp all-purpose flour
• 1 tbsp fresh ginger, minced
• 2 tbsp olive oil
• 1 tbsp garlic, minced
• 1 tsp cinnamon
• 1 1/4 tsp salt
• 1 tsp black pepper

Directions:

• Heat a large pot over medium-high heat. Coat the pan with 1 tablespoon oil.
• Season chicken with 1/2 tsp salt and 1/4 tsp pepper, add half of it to pan, and saute 5-6 minutes until chicken is browned. Remove, set aside and repeat procedure with second half of chicken. Add remaining 1 tablespoon oil to pan and reduce heat to medium.
• Add onion, garlic, ginger and cinnamon. Stir occasionally while cooking for 2 minutes, Add squash and cook for 2 minutes longer.
•  Sprinkle vegetables with flour and cook 1 minute. Stir in chicken stock and cider. Be sure to scrape the pan to loosen browned bits.
• Add chicken and remaining salt and pepper. Bring to a simmer. Reduce heat, partially cover, simmer 20 minutes. Stir in the apples. Cook another 10 minutes or until apple is tender.