Pat the chicken dry and season both sides with salt, pepper, and a pinch of smoked paprika.

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.

Reduce heat to medium and add remaining 1 tablespoon oil.

Sauté the onion until translucent, about 4 minutes.

Add garlic and cook for 30 seconds until fragrant.

Stir in carrots, parsnips, celery, and potatoes. Cook for 4–5 minutes to slightly soften and pick up pan flavors.

Add butternut squash and apple, then stir in tomato paste (if using), thyme, sage, bay leaf, and smoked paprika. Cook for 1–2 minutes.

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.

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).

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.

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 for 2–3 minutes until greens wilt.

Taste and adjust salt and pepper.

Serve hot, garnished with chopped parsley. Enjoy!