Ingredients
Scale
- 2 Tbsp. avocado oil or other high-smoke point oil
- 1 lb. boneless, skinless, chicken thighs, cut into bite-size pieces
- 2 Tbsp. all-purpose flour
- 1 cup carrots, thinly sliced on diagonal
- 1 medium onion, cut into wedges
- 4 garlic cloves, chopped
- 3 cups chopped butternut squash
- 12 oz. baby gold potatoes, scrubbed + chopped
- 1 (14 oz.) can diced tomatoes
- 2 Tbsp. tomato paste
- 2 cups chicken stock
- ½ cup apple juice
- 2 bay leaves
- ¼ cup fresh chopped parsley
- Kosher salt and fresh black pepper
Instructions
- Heat oil in a dutch-oven over medium-high heat. Toss the chicken with flour until fully coated. Add to the pot. Season with salt and pepper. Cook until lightly golden, about 6–8 minutes.
- Add ¼ cup chicken stock to deglaze the pan, scraping the bottom to loosen browned bits.
- Add carrots, onions, and garlic. Cook until onions soften, about 5 minutes.
- Add butternut squash, potatoes, diced tomatoes, tomato paste, remaining chicken stock, apple juice, and bay leaves.
- Season with salt and pepper. Bring to a simmer.
- Reduce heat to low. Simmer covered for 30 minutes.
- Uncover and simmer for 15 minutes longer or until vegetables are tender.
- Discard bay leaves and stir in parsley.
Notes
- If you don’t have apple juice, use extra chicken stock.
- Chop butternut squash and potatoes into similar sizes for even cooking.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 8g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 80mg