Cozy Autumn Chicken Stew

Ingredients

Main Ingredients

• 4 boneless, skinless chicken thighs
• 2 medium sweet potatoes, peeled and cubed
• 2 carrots, sliced into 1‑inch rounds
• 1 apple, cored and diced
• 1 onion, diced

Sauce & Aromatics

• 3 cloves garlic, minced
• 1 cup low‑sodium chicken broth
• ½ cup apple cider
• 2 tablespoons olive oil

Seasonings & Garnish

• 1 teaspoon smoked paprika
• ½ teaspoon ground cumin
• Salt and freshly ground black pepper, to taste
• 2 teaspoons fresh thyme leaves
• 1 tablespoon fresh sage, finely chopped

Instructions

Cooking Process

1. Heat the Dutch oven. Place a heavy‑bottomed pot over medium‑high heat for about 3 minutes. Add olive oil and swirl until it shimmers. A hot pan creates a caramelized crust that locks in juices.
2. Sear the chicken. Lay the thighs skin‑side down (if skin is left on) and sear for 4‑5 minutes without moving them. Flip and brown the other side for another 4 minutes. Remove and set aside; the meat will finish cooking in the oven.
3. Sauté aromatics. Reduce heat to medium, add the diced onion, carrots, and sweet potatoes. Cook, stirring occasionally, for 5‑6 minutes until the onion becomes translucent and the vegetables start to soften.
4. Deglaze & build the broth. Add the minced garlic and diced apple; sauté for 30 seconds. Pour in the apple cider, scraping up browned bits (fond) with a wooden spoon. Let the cider reduce by half, about 2 minutes.
5. Add liquid and herbs. Stir in the chicken broth, then return the seared chicken to the pot, nestling it among the vegetables. Sprinkle fresh thyme over the top. Bring the mixture to a gentle simmer.
6. Finish in the oven. Cover the pot with its lid and transfer to a pre‑heated 375°F (190°C) oven. Bake for 20‑25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are fork‑tender.