This hearty stew combines the best fall flavors: apples, butternut squash, and thyme. The apples melt into the broth, giving it a sweet finish. We cut up the chicken first for faster cooking and added our Slow Roasted Garlic for that "simmered all day" flavor.
What you need
6 tablespoons Tessemae’s Lemon Garlic
3 pounds boneless, skinless chicken thighs
1 onion, diced ½ inch
2 ribs celery, halved lengthwise and thinly sliced
2 tablespoons Tessemae’s Slow Roasted Garlic
4 springs thyme
1 Bay leaf
4 cups chicken broth
1 butternut squash, diced 1 inch
2 apples, diced 1 inch
1 tablespoon fresh lemon juice
What to do
Cut each chicken thigh into 6 pieces. Season all of the chicken with salt and pepper. Heat 2 tablespoons Lemon Garlic in a large Dutch oven or other heavy pot over medium high. Brown the chicken in 3 batches, transferring the pieces to a plate after each batch. Add more Lemon Garlic as needed.
Once all of the chicken is browned and transferred to the plate, add the onion and celery to the pot and season with salt and pepper. Cook, stirring and scraping up the browned bits, until just softened. Stir in the Slow Roasted Garlic until combined. Add the browned chicken and any juices, the thyme, bay leaf, chicken stock, and 2 cups water.
Cover, bring to a boil and reduce to the simmer. Simmer, partially covered, for 10 minutes. Stir in the squash and apple. Continue to cook until squash is tender, about 15 minutes more. Stir in the lemon juice and adjust seasoning with salt and pepper. Be sure to remove the bay leaf and thyme stems before serving!