1. Sprinkle hen with Half teaspoon salt and 1/4 teaspoon pepper. Warmth a Dutch oven over medium-extreme. Add 1 tablespoon oil to pan; swirl to coat. Add half of hen to pan; sauté 6 minutes or till browned. Take away hen from pan. Repeat with remaining hen.
2. Scale again heat to medium; add 1 tablespoon oil to pan. Add onion, sage, and ginger; put together dinner 2 minutes, stirring sometimes. Add squash and parsnip; put together dinner 2 minutes, stirring sometimes. Sprinkle greens with flour; put together dinner 1 minute, stirring sometimes. Stir in cider and inventory, scraping pan to loosen browned bits. Stir in hen gadgets, 3/4 teaspoon salt, And three/4 teaspoon pepper; convey to a simmer. Scale again heat, partially cowl, and simmer 25 minutes. Stir in apple; put together dinner 5 minutes.
Source: https://www.cookinglight.com/recipes/chicken-apple-butternut-squash-soup