Ingredients

• 1 1/2 lbs chicken breast halves, cut into bite sized pieces (about 3 boneless, skinless breast halves)
• 2 lbs butternut squash, peeled, seeds removed, and diced into large bite sized pieces
• 2 leeks, white part only, sliced into thin rings, and soaked in water to remove sand
• 2 celery ribs, sliced into 1/8 inch pieces
• 4 small parsnips, peeled and sliced into 1/4 inch coins
• 3 large carrots, peeled and cut into 1/4 inch coins
• 2 medium potatoes, peeled and cut into 8 pieces each
• 3/4 cup chicken broth
• 2 medium garlic cloves, minced
• 1 teaspoon herbes de provence
• salt and pepper, to taste
• 1 small apple, peeled, cored, and diced (any variety suitable for baking or cooking can be used. I used Honeycrisp)