Chicken, Apple, and Butternut Stew

Yum yum great fall recipe from Cooking Light November 2015. Great meal for a cold windy night and so fall like. Mine didn't have as much 'broth' perhaps because I halved it...

• 2 pounds skinless, boneless chicken thighs, cut into 1-inch pieces
• 1 1/4 teaspoons kosher salt, divided
• 1 teaspoon freshly ground black pepper, divided
• 2 tablespoons olive oil, divided
• 1 1/2 cups chopped onion
• 2 tablespoons chopped fresh sage
• 1 tablespoon minced peeled fresh ginger
• 3 cups (3/4-inch) cubed peeled butternut squash
• 1 cup (3/4-inch) diced peeled parsnip
• 3 tablespoons all-purpose flour
• 1 1/2 cups unfiltered apple cider
• 1 1/2 cups unsalted chicken stock
• 2 cups chopped peeled Granny Smith apple

1. Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat a large Dutch oven over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add half of chicken to pan; sauté 6 minutes or until browned. Remove chicken from pan. Repeat procedure with remaining chicken.
2. Reduce heat to medium; add remaining 1 tablespoon oil to pan. Add onion, sage, and ginger; cook 2 minutes, stirring occasionally. Add squash and parsnip; cook 2 minutes, stirring occasionally. Sprinkle vegetables with flour; cook 1 minute, stirring occasionally. Stir in cider and stock, scraping pan to loosen browned bits. Stir in chicken, remaining 3/4 teaspoon salt, and remaining 3/4 teaspoon pepper; bring to a simmer. Reduce heat, partially cover, and simmer 25 minutes. Stir in apple; cook 5 minutes.