Chicken, Apple, and Butternut Stew

myrecipes.com

Lisa Stahlman

2 pounds skinless, boneless chicken thighs, cut into 1-inch pieces

1 ¼ teaspoons kosher salt, divided

1 teaspoon freshly ground black pepper, divided

2 tablespoons olive oil, divided

1 ½ cups chopped onion

2 tablespoons chopped fresh sage

1 tablespoon minced peeled fresh ginger

3 cups (¾-inch) cubed peeled butternut squash

1 cup (¾-inch) diced peeled parsnip

3 tablespoons all-purpose flour

1 ½ cups unfiltered apple cider

1 ½ cups unsalted chicken stock

2 cups chopped peeled Granny Smith apple

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