Easy Traditional Homemade Autumn Harvest Chicken Stew — When you start thinking about November… in July 😄🤤😍

When you start thinking about November… in July 😄🤤😍, my brain goes straight to cozy bowls, warm spices, and the kind of food that hugs you from the inside. This easy, traditional, and healthy Autumn Harvest Chicken Stew is my go-to when a summer evening takes a chilly turn or when you want to bring November comforts to a July weeknight dinner or Sunday family meal.

This recipe feels homemade and familiar — perfect for family dinners, holiday practice runs, or when you’re craving fall flavors mid-summer. It’s simple enough for a weeknight but comforting enough for a relaxed weekend dinner.

🧂 Ingredients:

• 1.5–2 lbs (700–900 g) bone-in, skin-on chicken thighs (or boneless for quicker cooking)
• 2 tablespoons olive oil (or avocado oil)
• 1 large yellow onion, diced
• 3 garlic cloves, minced
• 3 medium carrots, peeled and cut into 1/2-inch rounds
• 2 parsnips (or extra carrots), peeled and chopped
• 2 cups butternut squash, peeled and cubed (about 1 small squash)
• 2 medium Yukon gold potatoes, diced (or sweet potato for sweetness)
• 2 stalks celery, sliced
• 1 medium apple (Granny Smith or Honeycrisp), cored and chopped (optional, for that November touch)
• 1 cup chopped kale or baby spinach (optional)
• 4 cups low-sodium chicken broth (use vegetable broth for vegan swap)
• 1/2 cup dry white wine or extra broth (optional)
• 1 tablespoon tomato paste (optional, for depth)
• 2 teaspoons fresh thyme leaves (or 1 tsp dried thyme)
• 1 teaspoon dried sage (or 1 tablespoon fresh, chopped)
• 1 bay leaf
• 1 teaspoon smoked paprika (or regular)
• Salt and black pepper to taste
• 1 tablespoon lemon juice (to finish)
• Chopped parsley for garnish

Calories and portion sizes will vary depending on swaps (see Tips & Variations).

👩‍🍳 Directions:

1. Pat the chicken dry and season both sides with salt, pepper, and a pinch of smoked paprika.
2. Heat 1 tablespoon olive oil in a large Dutch oven or heavy pot over medium-high heat. Brown chicken thighs skin-side down until golden, about 5–6 minutes. Flip and brown the other side 3–4 minutes. Remove chicken and set aside.
3. Reduce heat to medium. Add remaining 1 tablespoon oil. Sauté the onion until translucent, about 4 minutes. Add garlic and cook 30 seconds until fragrant.
4. Stir in carrots, parsnips, celery, and potatoes. Cook 4–5 minutes to slightly soften and pick up pan flavors.
5. Add butternut squash and apple, then stir in tomato paste (if using), thyme, sage, bay leaf, and smoked paprika. Cook 1–2 minutes.
6. Pour in white wine to deglaze the pan, scraping browned bits from the bottom (or add 1/2 cup broth if skipping wine). Let simmer 1–2 minutes to reduce.
7. Add the broth and return chicken thighs to the pot, nestling them into the vegetables. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 30–35 minutes until vegetables are tender and chicken reaches 165°F (74°C).
8. Remove chicken to a cutting board. If you want a slightly thicker stew, simmer uncovered 5–10 minutes to reduce, or mash a cup of the stew vegetables against the side of the pot and stir in.
9. Shred or chop the chicken, discard bones and skin if desired, and return meat to the pot. Stir in lemon juice and kale/spinach. Simmer 2–3 minutes until greens wilt. Taste and adjust salt/pepper.
10. Serve hot, garnished with chopped parsley. Enjoy!

Tip: Total hands-on time ~25 minutes; simmering ~30–35 minutes. Ready in about 1 hour.

💡 Tips & Variations:

• Vegan/Vegetarian: Replace chicken with 2 cups cooked lentils + 1 can (15 oz) chickpeas, and use vegetable broth. Add a splash of soy sauce or miso for umami.
• Low-Carb/Keto: Replace potatoes and squash with extra cauliflower and turnip. Skip the apple.
• Gluten-Free: Use gluten-free broth (most are), and ensure tomato paste/wine are GF if needed.
• Slow Cooker: Brown chicken and sauté aromatics, then transfer everything to a slow cooker. Cook on low 6–7 hours or high 3–4 hours. Add delicate greens in the last 15 minutes.
• Instant Pot: Sauté as directed using “Sauté,” then pressure cook on high for 8 minutes, quick release, remove chicken and shred, then simmer uncovered few minutes to thicken.
• Thickener: For a creamier stew, stir 1/2 cup Greek yogurt or a splash of cream at the end (off heat) or whisk 1 tablespoon cornstarch with 2 tablespoons cold water and stir in, simmering until thickened.
• Serving ideas: Ladle over creamy mashed potatoes, buttered noodles, quinoa, or serve with a thick slice of crusty homemade bread for dipping. Top with a dollop of Greek yogurt or a sprinkle of toasted pumpkin seeds for crunch.
• Leftovers: Store in an airtight container in the fridge for up to 3–4 days. Freeze up to 3 months. Reheat gently on the stove; add a splash of broth if thickened.

🩺 Health & Lifestyle Tie-in:

This stew packs protein from chicken, fiber and vitamins from root vegetables and greens, and healthy fats from olive oil — a balanced, heart-friendly meal. Cooking at home like this helps you control salt, sugar, and portions, which can improve long-term health and — yes — save on health costs down the line. A little planning and homemade dinners can be an easy step toward better wellness and less stress on your budget.

❤️ Conclusion:

If you make this dish, let me know in the comments or tag me — I’d love to see your version! Bringing November warmth to a July table is one of life’s small, delicious joys. Happy cooking and cozy eating!

When you start thinking about November… in July 😄🤤😍

#fblifestyle #rezepte #DDR #Hydration #Gesundheit

Autumn Harvest Chicken Stew

A cozy and healthy chicken stew perfect for any chilly evening, filled with warm spices and autumn flavors.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American, Comfort Food

Calories: 400

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1.5–2 lbs bone-in, skin-on chicken thighs (or boneless for quicker cooking) Approximately 700–900 g
• 2 tablespoons olive oil (or avocado oil)
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 3 medium carrots, peeled and cut into 1/2-inch rounds
• 2 parsnips (or extra carrots), peeled and chopped
• 2 cups butternut squash, peeled and cubed (about 1 small squash)
• 2 medium Yukon gold potatoes, diced (or sweet potato for sweetness)
• 2 stalks celery, sliced
• 1 medium apple (Granny Smith or Honeycrisp), cored and chopped (optional) For that November touch
• 1 cup chopped kale or baby spinach (optional)
• 4 cups low-sodium chicken broth Use vegetable broth for vegan swap
• 1/2 cup dry white wine or extra broth (optional)
• 1 tablespoon tomato paste (optional) For depth
• 2 teaspoons fresh thyme leaves (or 1 tsp dried thyme)
• 1 teaspoon dried sage (or 1 tablespoon fresh, chopped)
• 1 bay leaf
• 1 teaspoon smoked paprika (or regular)
• to taste Salt and black pepper
• 1 tablespoon lemon juice (to finish)
• to garnish Chopped parsley

Method

 

Preparation

1. Pat the chicken dry and season both sides with salt, pepper, and a pinch of smoked paprika.
2. Heat 1 tablespoon olive oil in a large Dutch oven or heavy pot over medium-high heat.
3. Brown chicken thighs skin-side down until golden, about 5–6 minutes. Flip and brown the other side 3–4 minutes. Remove chicken and set aside.

Cooking

1. Reduce heat to medium and add remaining 1 tablespoon oil.
2. Sauté the onion until translucent, about 4 minutes.
3. Add garlic and cook for 30 seconds until fragrant.
4. Stir in carrots, parsnips, celery, and potatoes. Cook for 4–5 minutes to slightly soften and pick up pan flavors.
5. Add butternut squash and apple, then stir in tomato paste (if using), thyme, sage, bay leaf, and smoked paprika. Cook for 1–2 minutes.
6. Pour in white wine to deglaze the pan, scraping browned bits from the bottom (or add 1/2 cup broth if skipping wine). Let simmer for 1–2 minutes to reduce.
7. Add the broth and return chicken thighs to the pot, nestling them into the vegetables.
8. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 30–35 minutes until vegetables are tender and chicken reaches 165°F (74°C).
9. Remove chicken to a cutting board. If you want a slightly thicker stew, simmer uncovered for 5–10 minutes to reduce, or mash a cup of the stew vegetables against the side of the pot and stir in.
10. Shred or chop the chicken, discard bones and skin if desired, and return meat to the pot.
11. Stir in lemon juice and kale/spinach. Simmer for 2–3 minutes until greens wilt.
12. Taste and adjust salt and pepper.
13. Serve hot, garnished with chopped parsley. Enjoy!

Notes

Total hands-on time is about 25 minutes; simmering takes about 30–35 minutes. Ready in about 1 hour. Store leftovers in an airtight container for 3–4 days in the fridge or freeze for up to 3 months.