Autumn Harvest Stew


  • 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


  • 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.

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