Chicken Stew With Shallots, Cider and Butternut Squash
- Reviews 2
Ready In: 1 hr
Serves: 6
Yields: 1 cup
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)
Directions
- 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.
- 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.
- 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.
- 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.
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