Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Season the chicken pieces with salt and pepper and add them to the pot. Cook until browned on all sides, about 5–7 minutes. Remove the chicken from the pot and set aside.

Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil to the pot, along with the chopped onion, carrots, and parsnips. Sauté for about 5–7 minutes, or until the vegetables begin to soften.

Stir in the butternut squash and minced garlic and cook for another minute until fragrant.

Pour in the apple cider and use a wooden spoon to scrape the bottom of the pot, loosening any browned bits. Stir in the chicken broth, dried thyme, and sage. Add the browned chicken back into the pot.

Bring the mixture to a boil, then reduce the heat to a low simmer. Cover and cook for 25 minutes, or until the vegetables are tender.

Stir in the chopped Granny Smith apple, flax meal, and spinach and cook for another 5 minutes, until the apple has softened slightly and the stew begins to thicken.

Serve over polenta and garnish with parsley if desired.