Chicken Stew with Shallots, Cider, and Butternut Squash Recipe

Looking for an easy chicken stew with shallots, cider, and butternut squash recipe? Learn how to make chicken stew with shallots, cider, and butternut squash using healthy ingredients.


Submitted by becrun

Makes 6 servings



From cookinglight.com: " Lightly spiced with curry, this thick stew pairs well with steamed rice and a green salad. Fermented cider, also called hard cider, is usually found in the beer section of grocery stores and liquor stores. Nonalcoholic sparkling dry cider makes a good substitute. "

Recipe Ingredients for chicken stew with shallots, cider, and butternut squash

5 tsp olive oil
1 cup shallots, sliced
1 tsp curry powder
1/3 cup flour, all-purpose
32 ounces chicken breast
1/2 tsp salt
1/2 tsp black pepper, ground
2 cups hard cider
14 ounces low sodium organic chicken broth
16 ounces butternut squash, cubed

Recipe Directions for chicken stew with shallots, cider, and butternut squash

  1. Heat 1 teaspoon oil in a Dutch oven over medium-high heat. Add shallots; sauté 5 minutes or until tender and golden brown. Add curry powder; sauté 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 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.

  5. Yield: 6 servings

Categories

Soup

Nutrition Facts
Serving Size 426.0g
Amount Per Serving
Calories
340
Calories from Fat
53
% Daily Value*
Total Fat
5.9g
9%
Saturated Fat
1.2g
6%
Trans Fat
0.0g
Cholesterol
128mg
43%
Sodium
280mg
12%
Potassium
370mg
11%
Total Carbohydrates
21.0g
7%
Dietary Fiber
1.8g
7%
Sugars
1.6g
Protein
47.2g
Vitamin A 167% Vitamin C 30%
Calcium 5% Iron 16%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B
  Good points
  • Low in saturated fat
  • Low in sugar
  • Very high in vitamin A
  •   Bad points
  • High in cholesterol
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