Squash & Grape Harvest Stew

Serves 6 · 20 min prep · 35 min cook

Ingredients

• 1.5 lb, peeled and cubed delicata or butternut squash
• 1.5 cups, halved seedless grapes
• 1.25 lb, cut into chunks boneless skinless chicken thighs
• 1 large, diced yellow onion
• 2, sliced carrots
• 2, sliced celery stalks
• 4, minced garlic cloves
• 3 tbsp extra-virgin olive oil
• 2 tbsp tomato paste
• 4 cups low-sodium chicken broth
• 4 fresh thyme sprigs
• 1 bay leaf
• 1 tsp smoked paprika
• 1.5 tsp kosher salt
• 3/4 tsp black pepper
• 1/4 cup, chopped fresh parsley
• 1, for finishing lemon

Instructions

1. 1Season the chicken pieces with salt, pepper, and smoked paprika. Heat olive oil in a large Dutch oven over medium-high.
2. 2Brown the chicken in batches 3–4 minutes per side until golden; transfer to a plate, leaving the fond in the pot.
3. 3Add the diced onion, carrots, and celery to the same pot; cook 5–6 minutes until softened and lightly caramelized.
4. 4Stir in the minced garlic and tomato paste; cook 1 minute until the paste darkens and smells sweet.
5. 5Return the chicken and any juices to the pot. Add the cubed squash, thyme sprigs, bay leaf, and broth; bring to a lively simmer.
6. 6Reduce heat to medium-low, cover partially, and cook 18–22 minutes until the squash is tender but still holds its shape and the chicken is cooked through.
7. 7Stir in the halved grapes during the last 4 minutes so they warm through and release a little juice without collapsing completely.
8. 8Discard the thyme stems and bay leaf. Taste the broth and adjust salt and pepper.
9. 9Ladle into warm bowls, scatter chopped parsley over each serving, and finish with a bright squeeze of lemon.
10. 10Serve with crusty bread if desired for soaking up the lightly sweet, herb-scented broth.