Ingredients
3tbspall-purpose flour
salt and freshly ground black pepper,to taste
1lbchicken thighs,boneless skinless, cut into 1-inch pieces
¼cupvegetable oil,divided
1onion,chopped
4clovesgarlic,minced
1jalapeno pepper,seeds and membranes removed, minced
1Thai chile pepper,seeds and membranes removed, minced
¾cupwhite wine
1½cupschicken stock
½butternut squash,peeled and cut into 1-inch pieces
5sprigsfresh thyme
3bay leaves
¼cupsour cream
2tbspfresh parsley,chopped, or to taste
Preparation
Season flour with salt and freshly ground black pepper in a container with a lid. Dredge chicken pieces in the flour to coat.
Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Cook and stir chicken for 4 to 5 minutes per batch in hot oil until browned completely. Put browned chicken pieces in the slow cooker.
Heat the remaining 2 tablespoons of oil in the skillet over medium heat. Cook and stir onion in the hot oil for about 5 minutes until translucent.
Add garlic, jalapeno pepper, and Thai chile pepper. Continue to cook and stir for 2 to 3 minutes until the garlic is fragrant.
Pour white wine over the onion mixture. Cook at a simmer for 2 to 3 minutes until the liquid reduces. Transfer to the slow cooker.
Stir the chicken stock, butternut squash, thyme, and bay leaves into the chicken mixture in the slow cooker, assuring solids are all submerged in liquid.
Cook on Low for 7½ to 9½ hours. Stir sour cream into the stew and season with salt and pepper and continue cooking for another 30 minutes. Stir parsley into the stew.
