Chicken Stew with Shallots, Cider, and Butternut Squash

Name: Chicken Stew with Shallots, Cider, and Butternut Squash
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 59 milliliters sliced almonds, toasted; 1 teaspoons black pepper, divided; 473 milliliters (1/2-inch) cubed peeled butternut squash (about 1 pound); 1 teaspoon curry powder; 473 milliliters fermented dry cider; 397 grams fat-free, less-sodium chicken broth, divided; 1 Tbsp all-purpose flour; 43 grams 1/3 cup all-purpose flour (about; 4 teaspoons olive oil, divided; 1 teaspoon salt, divided; 237 milliliters sliced shallots (about 6 medium); 340 grams skinless, boneless chicken breast, cut into bite-sized pieces; 567 grams skinless, boneless chicken thighs, cut into bite-sized pieces; 237 milliliters water

Chicken Stew with Shallots, Cider, and Butternut Squash is a dairy free main course. This recipe serves 6. This recipe covers 24% of your daily requirements of vitamins and minerals. One serving contains 324 calories, 33g of protein, and 11g of fat. It can be enjoyed any time, but it is especially good for Autumn. A mixture of salt, flour, shallots, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the curry powder you could follow this main course with the Curry Ice Cream with Mango and Pistachio as a dessert. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Heat 1 teaspoon oil in a Dutch oven over medium-high heat.

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Cooking Oil

Equipment you will use

Dutch Oven

Add shallots; saut 5 minutes or until tender and golden brown.

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Shallot

Add curry powder; saut 1 minute. Spoon shallot mixture into a large bowl.

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Curry Powder

Shallot

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Bowl

Place 1/3 cup flour in a shallow bowl or pie plate. Dredge chicken in flour, shaking off excess.

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Whole Chicken

All Purpose Flour

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Bowl

Heat remaining 1 tablespoon oil in pan over medium-high heat.

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Cooking Oil

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Frying Pan

Add half of chicken mixture; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook 6 minutes, browning on all sides.

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Whole Chicken

Pepper

Salt

Add browned chicken to shallot mixture. Repeat procedure with remaining chicken mixture, 1/4 teaspoon salt, and 1/8 teaspoon pepper.

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Whole Chicken

Shallot

Pepper

Salt

Add cider to pan, scraping pan to loosen browned bits.

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Cider

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Frying Pan

Combine 1 cup broth and 1 tablespoon flour, stirring with a whisk until smooth.

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Broth

All Purpose Flour

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Whisk

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.

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Whole Chicken

Pepper

Broth

Water

Salt

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.

Ingredients you will need

Almonds