Main Dish

Harvest Chicken Apple Stew

Dutton Estate Winery

8757 Green Valley Road
Sebastopol, CA 95472

This savory stew features fall vegetables and showcases local apples and cider.

  • 1 1/2 tablespoons olive oil
  • 1/4 pound pancetta, diced (small dice)
  • 2 pounds boneless, skinless chicken thighs, cut in bite-size pieces
  • 1 1/2 teaspoons kosher or smoked salt, plus more, to taste
  • 1/2 teaspoon freshly ground pepper, plus more, to taste
  • 1 1/2 cups diced onions
  • 1 cup diced carrots
  • 1 cup diced fennel bulb
  • 1 1/2 cups diced potatoes (peeled if not new potatoes)
  • 2 1/2 cups diced apples (preferably Gravenstein) (put in cider to keep from turning brown)
  • 1 1/2 cups apple cider
  • 1 tablespoon minced fresh thyme
  • 1 bay leaf
  • 3 cups chicken stock, plus more if needed
  • 1 tablespoon cider vinegar
  • 1 1/4 cups pumpkin or butternut squash puree
  • 1 cup heavy cream
  • 1 to 2 tablespoons arrowroot powder


In a large, heavy pot over medium-high heat, warm the olive oil. Add the pancetta and cook until crisp and most of the fat has rendered. Using a slotted spoon, transfer the pancetta to a plate. 

Toss the chicken with the 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Add the chicken to the pot and cook over medium-high heat until slightly browned, 4 to 5 minutes.
Add the onions, carrots, fennel, potatoes, apples and cider, thyme, bay leaf, stock, vinegar and pancetta. There should be enough liquid to just cover the chicken and vegetables. Bring to a simmer and cook, stirring occasionally, for 30 minutes. Add the pumpkin puree and cook until the carrots are tender, about 15 minutes more. 

Pour the cream into a small bowl and whisk in the arrowroot powder. Stir the mixture into the stew and heat until just thickened. Taste and adjust the seasoning with salt and pepper.

The stew can be made 1 day ahead and tastes even better because the flavors have time to develop. Let the stew cool, then cover and refrigerate. Reheat just before serving.