Hearty Autumn One-Pot Chicken and Butternut Squash Stew

As the weather cools down and the leaves start to fall, there’s nothing better than a cozy, one-pot dish to bring the family together. This Hearty Autumn Chicken and Butternut Squash Stew is packed with seasonal flavors, comforting spices, and wholesome ingredients that are perfect for fall. Plus, it’s all cooked in one pot, which means minimal clean-up—a win for busy weeknights or lazy Sundays.

Ingredients:

• 4 bone-in, skin-on chicken thighs (or boneless chicken if preferred)
• 1 large butternut squash, peeled and diced into 1-inch cubes
• 4 medium carrots, peeled and sliced
• 2 medium parsnips, peeled and sliced (optional but adds great flavor)
• 1 large onion, diced
• 3 garlic cloves, minced
• 2 tablespoons olive oil
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon black pepper
• 1 teaspoon smoked paprika
• 1 teaspoon ground cinnamon (for a warm, autumnal flavor)
• 1 teaspoon dried thyme (or 2 sprigs of fresh thyme)
• 1 teaspoon ground cumin (optional but adds depth)
• 2 cups chicken broth
• 1 cup apple cider (or apple juice for a hint of sweetness)
• 1 bay leaf
• 2 cups kale or spinach, roughly chopped
• Fresh parsley for garnish

Instructions:

1. Prep the Chicken:

   • Season the chicken thighs with salt, pepper, and smoked paprika.
   • Heat 1 tablespoon of olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
   • Add the chicken thighs, skin-side down, and sear for 5-6 minutes until the skin is crispy and golden brown. Flip and sear the other side for 3-4 minutes. Once browned, remove the chicken from the pot and set aside.

2. Cook the Vegetables:

   • In the same pot, add the remaining tablespoon of olive oil if needed. Sauté the diced onion for 3-4 minutes until softened and translucent.
   • Add the minced garlic and cook for another minute until fragrant.
   • Add the carrots, parsnips, and butternut squash to the pot. Season with cinnamon, cumin, and thyme. Stir everything together and cook for another 3-4 minutes, allowing the vegetables to begin to soften and absorb the flavors.

3. Add the Liquids:

   • Pour in the chicken broth and apple cider, scraping up any browned bits from the bottom of the pot with a wooden spoon.
   • Add the bay leaf and bring the mixture to a simmer.

4. Cook the Chicken and Vegetables:

   • Return the browned chicken thighs to the pot, nestling them among the vegetables.
   • Cover the pot with a lid and let everything simmer over low heat for 30-40 minutes, or until the chicken is cooked through and tender, and the vegetables are soft.

5. Add Greens and Finish:

   • In the last 5 minutes of cooking, stir in the chopped kale or spinach until wilted.
   • Taste the stew and adjust the seasoning with more salt and pepper if needed.

6. Serve:

   • Ladle the stew into bowls, ensuring each serving gets a piece of chicken and plenty of the hearty vegetables.
   • Garnish with freshly chopped parsley for a bright, fresh touch.

Enjoy the cozy warmth of this autumn-inspired dish as the whole family gathers around for a comforting meal! 🍂🍗