Chicken Stew with Shallots, Cider and Butternut Squash

• This has to be one of my favorite dishes and we make it several times a year. You are looking at a slow cooked chicken stew with cider, shallots, butternut squash and curry. This pairs really well with crusty bread hot out of the oven, a nice salad and hopslam beer. I do have to warn you the aroma will make you very hungry and the stew simmers for nearly two hours.

Recipe Modifications

The recipe calls for a hard cider but I've found that the slight sweet note you get from a sparkling non-alcoholic cider is my favorite way to prepare it. I also use all breast meat for the chicken and about a teaspoon more curry powder. The amount of chicken and squash varies based on what I have on hand. I would recommend doubling the recipe and freezing a portion. The squash will not be as firm when defrosted but the overall flavor is still delish!

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)


Recipe

This recipe comes from my favorite source Cooking Light. Not diet food, but food that is conscious of health without losing any flavor. Food for life!

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