Ingredients:

  • 2 lbs (900g) boneless, skinless chicken thighs, cut into 1-inch pieces
  • 2 tablespoons (30ml) olive oil
  • 1 large yellow onion, chopped (approx. 1 cup)
  • 2 carrots, peeled and diced (approx. 1 cup)
  • 2 celery stalks, diced (approx. 1 cup)
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • ½ teaspoon dried sage
  • ¼ teaspoon ground nutmeg
  • ½ cup (120ml) dry apple cider (or chicken broth)
  • 1 cup (240ml) chicken broth
  • 2 tablespoons (30g) all-purpose flour
  • 2 medium apples (such as Honeycrisp or Braeburn), peeled, cored, and chopped
  • 1 cup (120g) frozen peas
  • Salt and freshly ground black pepper to taste
  • 3 lbs (1.4 kg) sweet potatoes, peeled and cut into 1-inch chunks
  • 4 tablespoons (57g) unsalted butter
  • ¼ cup (60ml) milk or cream
  • ¼ teaspoon ground cinnamon
  • Pinch of ground nutmeg
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Boil sweet potatoes until tender. Drain and mash with butter, milk/cream, cinnamon, nutmeg, salt, and pepper. Set aside.
  2. Heat olive oil in Dutch oven over medium heat. Sauté onion, carrots, and celery until softened. Add garlic, thyme, rosemary, sage, and nutmeg and cook until fragrant.
  3. Add chicken to the pot and cook until browned on all sides.
  4. Sprinkle flour over the chicken and vegetables. Cook for 1 minute, stirring constantly. Gradually whisk in apple cider (or chicken broth) and chicken broth, scraping up any browned bits from the bottom of the pot.
  5. Bring to a simmer, then reduce heat and cook for 20 minutes, or until the chicken is cooked through and the gravy has thickened slightly.
  6. Stir in the chopped apples and frozen peas. Cook for 5 minutes, or until the apples are slightly softened and the peas are heated through. Season with salt and pepper to taste.
  7. Transfer the chicken filling to the prepared baking dish. Spread the sweet potato topping evenly over the filling.
  8. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the topping is lightly golden brown and the filling is bubbly.
  9. Let cool for 10-15 minutes before serving. This fall cozy dinners recipe is best enjoyed warm.