A hearty and flavorful stew combining tender chicken, sweet butternut squash, and aromatic herbs, perfect for a cozy meal.
Heat the olive oil in a large Dutch oven over medium heat.
Using a Dutch oven ensures even heat distribution for better cooking.
Add the chicken thighs and sear until golden brown on both sides, about 5 minutes per side. Remove and set aside.
Searing the chicken locks in the juices and enhances the flavor.
In the same pot, add the onion, garlic, and celery. Sauté until softened, about 5 minutes.
Stir frequently to prevent the garlic from burning.
Return the chicken to the pot and add the diced tomatoes, chicken broth, white wine, salt, pepper, sage, and thyme. Bring to a boil, then reduce to a simmer and cook for 30 minutes.
Simmering allows the flavors to meld together beautifully.
Add the butternut squash to the pot and continue to simmer until tender, about 20 minutes.
Cut the squash into uniform pieces for even cooking.
Taste and adjust seasoning if necessary. Serve the stew hot, garnished with additional thyme if desired.
Serving the stew with crusty bread enhances the dining experience.
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