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Autumn Chicken and Vegetable Stew

This hearty stew combines tender chunks of chicken with seasonal vegetables simmered in a flavorful broth infused with apple cider and smoked paprika. It develops a rich, comforting texture with a vibrant, aromatic finish, showcasing a balance of sweetness, smokiness, and savory depth. The dish is thick and stew-like, perfect for cozy fall evenings.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb chicken thighs, bone-in and skin-on cut into hearty chunks
  • 2 cups mixed root vegetables (carrots, parsnips, sweet potatoes) peeled and cut into chunks
  • 1 large onion diced
  • 3 cloves garlic minced
  • 1 cup apple cider preferably unfiltered for richer flavor
  • 1 teaspoon smoked paprika adds smoky depth
  • 2 tablespoons olive oil
  • 2 cups chicken broth
  • Salt and pepper to taste
  • Fresh herbs for garnish such as parsley or thyme

Equipment

  • Dutch oven or large heavy-bottomed pot
  • Sharp Knife

Method
 

  1. Heat a tablespoon of olive oil in a large Dutch oven over medium-high heat. Add the chicken chunks, skin side down, and sear until golden brown, about 4-5 minutes per side. Remove and set aside.
  2. Add the remaining olive oil to the pot, then stir in diced onion. Cook until fragrant and translucent, about 3-4 minutes, until the onions start to soften and turn slightly golden.
  3. Sprinkle in smoked paprika and minced garlic, stirring constantly for about 30 seconds until fragrant—this awakens the smoky aroma before adding liquids.
  4. Pour in the apple cider, scraping up any browned bits from the bottom of the pot with a wooden spoon. Bring to a simmer and let it reduce slightly, about 3 minutes, to concentrate the flavors.
  5. Add the seared chicken back into the pot along with chopped root vegetables and chicken broth. Season with salt and pepper, then bring everything to a gentle boil.
  6. Reduce the heat to low, cover the pot, and let the stew simmer for about 30-35 minutes, or until the chicken is tender and the vegetables are cooked through. Stir occasionally.
  7. Uncover the pot and increase the heat slightly if you want to thicken the stew. If needed, mash a few pieces of cooked vegetables with a spoon to help thicken the broth or add a slurry of cornstarch and water for extra body.
  8. Taste the stew and adjust seasoning with salt, pepper, or a pinch more smoked paprika if desired for added smoky flavor.
  9. Serve the stew hot, garnished with fresh herbs for a burst of flavor and color—perfect for cozy fall evenings.

Notes

Ensure not to overcook the vegetables to maintain some texture. Feel free to add other seasonal root vegetables or adjust seasoning to taste.