INGREDIENTS
1 lb
Chicken thighs, boneless skinless
12 oz
Baby gold potatoes
2
Bay leaves
3 cups
Butternut squash
1 cup
Carrots
4
Garlic cloves
1
Onion, medium wedges
1/4 cup
Parsley, fresh
1 14 ounce can
Tomatoes
2 cups
Chicken stock
2 tbsp
Tomato paste
2 tbsp
All-purpose flour
1
Kosher salt and fresh black pepper
2 tbsp
Canola or grapeseed oil
1/2 cup
Apple juice