Chicken Stew With Shallots, Cider And Butternut Squash Recipe

Name: Chicken Stew With Shallots, Cider And Butternut Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 teaspoons olive oil, divided; 1 cup shallot, sliced; 1 teaspoon curry powder; 1/3 cup all-purpose flour; 1 1/4 lbs boneless skinless chicken thighs, cut into bite sized pieces; 3/4 lb boneless skinless chicken breast, cut into bite sized pieces; 1 teaspoon salt, divided; 1/2 teaspoon pepper, divided; 2 cups hard alcoholic cider; 1 (14 ounce) can reduced-sodium fat-free chicken broth, divided; 1 tablespoon all-purpose flour; 1 cup water; 2 cups butternut squash, peeled and cubed into 1/2 inch pieces; 1/4 cup almonds, toasted; chopped fresh parsley (to garnish)

Servings: persons

4 teaspoons olive oil, divided
1 cup shallot, sliced
1 teaspoon curry powder
1/3 cup all-purpose flour
1 1/4 lbs boneless skinless chicken thighs, cut into bite sized pieces
3/4 lb boneless skinless chicken breast, cut into bite sized pieces
1 teaspoon salt, divided
1/2 teaspoon pepper, divided
2 cups hard alcoholic cider
1 (14 ounce) can reduced-sodium fat-free chicken broth, divided
1 tablespoon all-purpose flour
1 cup water
2 cups butternut squash, peeled and cubed into 1/2 inch pieces
1/4 cup almonds, toasted
chopped fresh parsley (to garnish)

1
Heat 1 tspn oil in a dutch oven over medium high heat. Add shallots and saute 5 minutes or until tender & golden brown. Add curry powder; saute 1 minute. Spoon shallot mixture into a large bowl.
2
Place 1/3 cup flour in a shallow bowl or pie plate. Dredge chicken in flour, shaking off excess. Heat remaining 1 tblspn oil in pan over medium high heat. Add half of chicken mixture, sprinkle with 1/4 tspn salt and 1/8 tspn pepper. Cook 6 minutes, browning on all sides. Add browned chicken to shallot mixture. Repeat process with remaining chicken mixture, 1/4 tspn salt, 1/8 tspn pepper.
3
Add cider to pan, scraping pan to loosen browned bits. Combine 1 cup broth and 1 tblspn flour, stirring with a whisk until smooth. Add broth mixture, remaining broth,and water; bring to a boil. Stir in chicken mixture, remaining 1/2 tspnn salt, and remaining 1/4 tspn pepper. Cover, reduce heat, and simmer 40 minutes, stirring occasionally.
4
Stir in squash. Simmer, uncovered, 55 minutes or until chicken and squash are very tender, and sauce thickens. Spoon about 1 cup stew into each of 6 bowls; sprinkle each serving with 2 tspns almonds and parsley.

1392

kcal

Calories

119

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 teaspoons olive oil, divided, 1 cup shallot, sliced, 1 teaspoon curry powder, 1/3 cup all-purpose flour, and more.

Yes, Chicken Stew With Shallots, Cider And Butternut Squash falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Stew With Shallots, Cider And Butternut Squash

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