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 sliced shallots (about 6 medium); 1 teaspoon curry powder; 1/3 cup all-purpose flour (about 1 1/2 ounces); 1 1/4 pounds skinless, boneless chicken thighs, cut into bite-sized pieces; 3/4 pound skinless, boneless chicken breast, cut into bite-sized pieces; 1 teaspoon salt, divided; 1/2 teaspoon black pepper, divided; 2 cups fermented dry cider; 1 (14-ounce) can fat-free, less-sodium chicken broth, divided; 1 tablespoon all-purpose flour; 1 cup water; 2 cups (1/2-inch) cubed peeled butternut squash (about 1 pound); 1/4 cup sliced almonds, toasted; Chopped fresh parsley (optional)

Servings: persons

4 teaspoons olive oil, divided
1 cup sliced shallots (about 6 medium)
1 teaspoon curry powder
1/3 cup all-purpose flour (about 1 1/2 ounces)
1 1/4 pounds skinless, boneless chicken thighs, cut into bite-sized pieces
3/4 pound skinless, boneless chicken breast, cut into bite-sized pieces
1 teaspoon salt, divided
1/2 teaspoon black pepper, divided
2 cups fermented dry cider
1 (14-ounce) can fat-free, less-sodium chicken broth, divided
1 tablespoon all-purpose flour
1 cup water
2 cups (1/2-inch) cubed peeled butternut squash (about 1 pound)
1/4 cup sliced almonds, toasted
Chopped fresh parsley (optional)

1
Heat 1 teaspoon oil in a Dutch oven over medium-high heat. Add shallots; saute 5 minutes or until tender and 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 tablespoon oil in pan over medium-high heat. Add half of chicken mixture; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook 6 minutes, browning on all sides. Add browned chicken to shallot mixture. Repeat procedure with remaining chicken mixture, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
3
Add cider to pan, scraping pan to loosen browned bits. Combine 1 cup broth and 1 tablespoon 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 teaspoon salt, and remaining 1/4 teaspoon 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 teaspoons almonds and parsley, if desired.

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 sliced shallots (about 6 medium), 1 teaspoon curry powder, 1/3 cup all-purpose flour (about 1 1/2 ounces), 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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