INGREDIENTS
2 lb
boneless, skinless chicken thighs, cut into 1" pieces
2 tbsp
olive oil
1 1/2 cups
chopped onion
2 tbsp
chopped fresh sage
1 tbsp
freshly grated ginger
1
medium butternut squash, peeled and 3/4" cubed
1 cup
(2 large) parsnips, peeled and 3/4" cubed
1 1/2 cups
russet potatoes (about 3), peeled and 3/4" cubed
3 tbsp
flour
1 cup
unfiltered apple cider (not sweet apple cider)
2 cups
low sodium chicken stock
2
large granny smith apples, peeled and chopped into 3/4" pieces
Salt and Pepper as required