Ingredients:

  • 2 lbs boneless, skinless chicken thighs, cut into 1-inch chunks
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp cracked black pepper
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 large carrots, sliced into rounds
  • 2 stalks celery, sliced
  • 3 cups butternut squash, peeled and cubed
  • 2 medium Yukon Gold potatoes, cubed
  • 6 cups low-sodium chicken broth
  • 1 tbsp Worcestershire sauce
  • 2 cups fresh kale or spinach, chopped
  • 1 tsp dried thyme
  • 1 tbsp fresh parsley, chopped
  • 1 tbsp lemon juice

Instructions:

  1. Pat the chicken dry and season with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat. Brown the chicken in batches until a mahogany-colored crust forms on all sides. Remove chicken and set aside on a plate.
  2. In the same pot, add onion, carrots, and celery. Cook for 5–7 minutes until the onions are translucent. Stir in the minced garlic and cook for 60 seconds until fragrant.
  3. Pour in 1 cup of chicken broth and scrape the bottom of the pot to release the caramelized bits.
  4. Add the remaining broth, butternut squash, potatoes, thyme, and Worcestershire sauce. Return the seared chicken and its juices to the pot.
  5. Bring to a light boil, then reduce heat to low. Cover and simmer for 20–25 minutes, or until the squash is tender.
  6. Use a potato masher directly in the pot to lightly crush about 10% of the squash and potato chunks. Stir vigorously to thicken the stew.
  7. Stir in the kale or spinach and lemon juice. Cook for 2 more minutes until the greens are wilted. Garnish with fresh parsley.