Ingredients
2 pounds boneless, skinless chicken thighs, cut into 1-in. 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 cubed peeled butternut squash 1 cup 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 How to Make It
1. Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat a Dutch oven over medium-high. 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 with remaining chicken.
2. Reduce heat to medium; add 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 pieces, 3/4 teaspoon salt, and 3/4 teaspoon pepper; bring to a simmer. Reduce heat, partially cover, and simmer 25 minutes. Stir in apple; cook 5 minutes.
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