Chicken Stew With Shallots Cider And Butternut Squash Recipes

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CHICKEN STEW WITH SHALLOTS, CIDER AND BUTTERNUT SQUASH



Chicken Stew With Shallots, Cider and Butternut Squash image

A thick stew lightly spiced with curry, it goes well with rice and green salad. Hard cider is usually found in the beer section of your grocery store. You may also use nonalcholic sparkling dry cider make a good substitute.

Provided by FloridaGrl

Categories     Stew

Time 1h

Yield 1 cup, 6 serving(s)

Number Of Ingredients 15

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)

Steps:

  • 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.

Nutrition Facts : Calories 307.6, Fat 10.7, SaturatedFat 1.8, Cholesterol 111.6, Sodium 531.8, Carbohydrate 17.6, Fiber 2, Sugar 1.3, Protein 35

EASY CHICKEN AND BUTTERNUT SQUASH STEW



Easy Chicken and Butternut Squash Stew image

This easy-to-make chicken and squash stew is flavorful and incredibly versatile.

Provided by Arielle

Categories     Soups, Stews and Chili Recipes     Stews     Chicken

Time 55m

Yield 6

Number Of Ingredients 12

1 ½ cups chopped fresh cilantro
1 ½ teaspoons dried oregano
1 teaspoon ground cumin
1 pinch salt and ground black pepper to taste
6 each skinless, boneless chicken thighs
1 tablespoon olive oil, or as needed
1 large onion, chopped
6 cloves garlic, chopped
2 pounds butternut squash, cut into 1-inch cubes
1 (28 ounce) can diced tomatoes
1 ½ cups chicken broth
1 ½ teaspoons hot paprika

Steps:

  • Mix cilantro, oregano, cumin, salt, and pepper together in a bowl. Coat chicken thighs with spice mixture.
  • Heat oil in a skillet over medium-high heat. Add chicken, onion, and garlic; cook until chicken is browned, 4 to 5 minutes on each side. Add squash, tomatoes, chicken broth, and paprika. Bring to a boil; reduce heat and let simmer until chicken is no longer pink in the center and squash is tender, about 25 minutes.

Nutrition Facts : Calories 295.2 calories, Carbohydrate 26.5 g, Cholesterol 72.4 mg, Fat 10.9 g, Fiber 5.1 g, Protein 23.1 g, SaturatedFat 2.6 g, Sodium 601.2 mg, Sugar 8.1 g

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