Chicken, Apple, and Butternut Stew

Cider, sliced apple, pumpkin nuts, and parsnips add a mouth-watering sweetness to this fall harvest stew. Unfiltered apple cider contains pectins, which help make the stew thicker. If you are using filtered clear cider, add another tablespoon of flour.
Sprinkle the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Preheat a large roasting pan over medium-high heat. Add 1 tablespoon of oil to the skillet; stir to coat. Add half of the chicken to the skillet; cook for 6 minutes or until lightly browned. Remove the chicken from the pan. Repeat with the remaining chicken.Reduce the heat to medium; add the remaining 1 tablespoon of oil to the skillet. Add the onion, sage, and ginger; cook for 2 minutes, stirring occasionally. Add the squash and parsnips; cook for 2 minutes, stirring occasionally. Sprinkle the vegetables with flour; cook for 1 minute, stirring occasionally. Add the cider and stock, and scrape off the pan to prevent browning. Add the chicken, remaining 3/4 teaspoon salt, and remaining 3/4 teaspoon pepper; bring to a boil. Reduce the heat, partially cover, and simmer for 25 minutes. Add the apples; cook for 5 minutes.Light ale Leffe ABV 6%The spicy, mellow Belgian ale Leffe Blonde combines notes of clove, apple and pear with the warm autumn aromas of this hearty seasonal stew. Light bitterness softens the sweetness of the dish, and the carbonated mixture refreshes the taste between spoons.