• 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 apple

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.