Chicken Stew With Shallots Cider And Butternut Squash Food

CHICKEN STEW WITH RICE AND WINTER SQUASH

Steps:

• Heat olive oil in a Dutch oven over medium-high heat. Add onion, carrot, celery, garlic, and parsley. Cook until vegetables are fragrant but not soft, 3 to 5 minutes. Add chicken pieces and cook until browned and fat begins to render, 5 to 10 minutes. Add squash and stir to coat well with pan juices.
• Pour in white wine and stir in concentrated broth, peas, and rice. Stir until broth has dissolved. Pour in 2 cups of water and bring to a boil. Reduce heat and simmer until the rice is cooked, adding water if necessary, about 20 minutes. Stir the stew occasionally.
• Season with salt and pepper and serve hot.

CHICKEN STEW WITH SHALLOTS, CIDER AND BUTTERNUT SQUASH

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.

EASY CHICKEN AND BUTTERNUT SQUASH STEW

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.

BEEF STEW WITH BUTTERNUT SQUASH

Steps:

• Heat oil in a 4-qt saucepan over medium-high heat. Add beef and cook until browned on all sides, about 5 minutes. Transfer meat to a plate, leaving juices in saucepan.
• Add onion; cook, stirring, until translucent, about 6 minutes.
• Add garlic and ginger; cook, stirring, 1 minute more.
• Return beef to pot; stir in squash, tomatoes, sauce, broth, cumin, cinnamon and pepper flakes. Bring to a boil; reduce heat to low. Cover; simmer until beef is tender, 30 to 35 minutes.
• Divide couscous and stew among 4 bowls. Sprinkle with almonds and parsley.

CHICKEN STEW WITH SHALLOTS, CIDER, AND BUTTERNUT SQUASH

Steps:

• 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.

CHICKEN WITH BUTTERNUT SQUASH

Steps:

• Heat olive oil in a large nonstick frying pan using medium high heat .
• Add chicken and brown on both sides. Remove and keep warm.
• Add onion to pan and saute until it becomes tender. Add garlic and saute for about 30 seconds or til the garlic releases its aroma.Do not brown the garlic or it will become bitter.
• Add squash, thyme and rosemary and saute for 8 to 10 minutes and squash just begins to soften a little.
• Add broth to the squash mix and bring to a bubble. Scrape the bottom of the pan to release (deglaze) all the yummy browned bits. Decrease heat to medium and simmer (a slow bubble) until the squash is tender. stirring occasionally.
• If the liquid has not reduced and the squash is as tender as you like, turn the heat up and cook harder til sauce is at the thickness you want. Liquid should be reduced by about half.
• Serve over pasta preferably, whole grain or brown rice.
• Season, to taste, with salt and pepper and garnish each serving with freshly grated parmesan if desired.

AUTUMN CHICKEN AND BUTTERNUT SQUASH STEW

Steps:

• Heat oil in a large (4 1/2 quart)Dutch oven. Add chicken and brown about 15 to 20 minutes. Remove chicken and add onion, garlic and celery to pan; sauté on medium heat about 5 minutes.
• Return chicken to the pan with vegetables.
• Add tomatoes, chicken broth, wine, salt, pepper, sage, thyme and bring to a boil; simmer about 45 minutes to 1 hour.
• Add squash, bring to boil and simmer 30 minutes or until squash is tender.
• Stir in frozen peas (optional) and reheat for a minute or two.
• note:Bone-in chicken adds a little more flavor and bones can be removed after cooking but before serving stew. As a short cut, you can use boneless, skinless breasts, or if you like dark meat, substitute chicken thighs for some or all of the chicken breasts.

AROMATIC BEEF STEW WITH BUTTERNUT SQUASH

Steps:

• Heat oil in a large saucepan over med-high heat.Add beef and cook until brown on all sides. Transfer meat to plate, leaving juices in saucepan.
• Add onion. Cook, stirring, until translucent. Add garlic & ginger Cook 1 more minute.
• Return beef to pot. Stir in squash, tomatoes, tomato sauce, broth, cumin, cinnamon, and pepper flakes.
• Bring to a boil. reduce heat to low. Cover and simmer until beef is tender (30-60 min).
• Divide cous cous and stew among 4 bowls. Top with almonds and parsley.
• Enjoy!

CHICKEN STEW WITH CIDER AND PARSNIPS

Steps:

• Heat the oven to 400°F
• In a large pot or Dutch oven, heat the oil over moderately high heat. Season the chicken thighs and drumsticks with 1/4 teaspoon fo the salt and the pepper. Cook the chicken until browned, turning, about 8 minutes in all. Remove. Pour off all but 1 tablespoon of the fat from the pot.
• Reduce the heat to moderate and stir the flour. Whisk in the cider and the broth and bring to a simmer, scraping the bottom of the pot to dislodge any browned bits. Add the onion, parsnips, carrots, thyme and the remaining 1/2 teaspoons of the salt. Simmer, partially covered, for 10 minutes.
• Return the chicken to the pot. Bring the stew back to a simmer, cover, and put in the preheated oven until the chicken is done and the vegetable are tender, about 15 minutes.

WINTER SQUASH AND CHICKEN STEW WITH INDIAN SPICES

Steps:

• Heat 1 teaspoon oil in Dutch oven over medium-high heat. Season chicken with salt and pepper. Add to Dutch oven; sauté until brown on all sides, about 8 minutes. Transfer to plate.
• Heat remaining 1 teaspoon oil in same pot over medium-high heat. Add onion and garlic; sauté until golden, about 5 minutes. Add curry powder, cumin, and cinnamon; stir 1 minute. Return chicken to pot. Add squash, potatoes, broth and tomatoes. Cover and simmer 15 minutes. Uncover and simmer until chicken and potatoes are cooked through and liquid is slightly reduced, about 8 minutes. Season with salt and pepper. Sprinkle with cilantro.