You are here: Home » Recipes » Autumn Chicken Fricassee Autumn Chicken Fricassee Yield 4 servings PrintEmail Ingredients 4 -- Bone in chicken thighs2 teaspoons kosher salt1 teaspoon black pepper3 tablespoons olive oil1 medium brown onion, peeled and cut into wedges1 -- celery stalk, ends trimmed and cut into sticks1 -- red apple, cored and cut into wedges4 cups unsweetened apple cider1 cup chicken stock1 -- butternut squash, peeled and cut into cubes Instructions Rinse chicken and pat dry. Sprinkle with salt and pepper. In a three-quart saucepan, heat olive oil over medium-high heat. Add chicken to saucepan and brown for three minutes on each side. Add onion, celery, and apples. Cook uncovered for two additional minutes. Add apple cider and chicken stock, cover and bring to a boil. When mixture reaches a boil, adjust heat to medium and uncover. Add butternut squash and tilt lid. Continue to boil with lid tilted for five minutes. Reduce heat to low and simmer for 40 minutes. Remove from heat and serve in bowls. Makes four servings.