Chicken Stew with Shallots, Cider, and Butternut Squash

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.

Yield: 6 servings

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)

Preparation

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.

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

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.

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.

Nutritional Information

Calories:

328 (27% from fat)

Fat:

9.7g (sat 1.8g,mono 4.9g,poly 2g)

Protein:

35.8g

Carbohydrate:

24.4g

Fiber:

2.9g

Cholesterol:

111mg

Iron:

3.1mg

Sodium:

628mg

Calcium:

85mg