{"id":282,"date":"2013-04-26T22:16:46","date_gmt":"2013-04-26T22:16:46","guid":{"rendered":"https:\/\/www.bktrent.org\/index.php\/2013\/04\/26\/chicken-stew-with-shallots-cider-and-butternut-squash\/"},"modified":"2013-04-26T22:16:46","modified_gmt":"2013-04-26T22:16:46","slug":"chicken-stew-with-shallots-cider-and-butternut-squash","status":"publish","type":"post","link":"https:\/\/www.bktrent.org\/index.php\/2013\/04\/26\/chicken-stew-with-shallots-cider-and-butternut-squash\/","title":{"rendered":"Chicken Stew with Shallots, Cider, and Butternut Squash*"},"content":{"rendered":"<div>\n<ul>\n<li><strong>Yield:<\/strong> 6 servings<\/li>\n<\/ul><\/div>\n<div>\n<div>\n<div>\n<h3>Ingredients<\/h3>\n<\/p><\/div>\n<\/p><\/div>\n<ul>\n<li>4 teaspoons olive oil, divided <\/li>\n<li>1 cup sliced shallots (about 6 medium) <\/li>\n<li>1 teaspoon curry powder <\/li>\n<li>1\/3 cup all-purpose flour (about 1 1\/2 ounces) <\/li>\n<li>1 1\/4 pounds skinless, boneless chicken thighs, cut into bite-sized pieces <\/li>\n<li>3\/4 pound skinless, boneless chicken breast, cut into bite-sized pieces <\/li>\n<li>1 teaspoon salt, divided <\/li>\n<li>1\/2 teaspoon black pepper, divided <\/li>\n<\/ul>\n<ul>\n<li>2 cups fermented dry cider <\/li>\n<li>1  (14-ounce) can fat-free, less-sodium chicken broth, divided <\/li>\n<li>1 tablespoon all-purpose flour <\/li>\n<li>1 cup water <\/li>\n<li>2 cups (1\/2-inch) cubed peeled butternut squash (about 1 pound) <\/li>\n<li>1\/4 cup sliced almonds, toasted <\/li>\n<li> Chopped fresh parsley (optional) <\/li>\n<\/ul><\/div>\n<div>\n<div>\n<div>\n<h3>Preparation<\/h3>\n<\/p><\/div>\n<\/p><\/div>\n<div>\n<p>Heat 1 teaspoon oil in a Dutch oven over medium-high heat.  Add shallots; saut\u00e9 5 minutes or until tender and golden brown. Add  curry powder; saut\u00e9 1 minute. Spoon shallot mixture into a large bowl.<\/p>\n<p>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.<\/p>\n<p>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.<\/p>\n<p>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.<\/p>\n<div><strong>Amount per serving<\/strong>  <\/p>\n<ul>\n<li> Calories:         <span> 328 <\/span> <\/li>\n<li> Calories from fat:         <span> 27% <\/span> <\/li>\n<li> Fat:         <span> 9.7g <\/span> <\/li>\n<li> Saturated fat:         <span> 1.8g <\/span> <\/li>\n<li> Monounsaturated fat:         <span> 4.9g <\/span> <\/li>\n<li> Polyunsaturated fat:         <span> 2g <\/span> <\/li>\n<li> Protein:         <span> 35.8g <\/span> <\/li>\n<li> Carbohydrate:         <span> 24.4g <\/span> <\/li>\n<li> Fiber:         <span> 2.9g <\/span> <\/li>\n<li> Cholesterol:         <span> 111mg <\/span> <\/li>\n<li> Iron:         <span> 3.1mg <\/span> <\/li>\n<li> Sodium:         <span> 628mg <\/span> <\/li>\n<li> Calcium:         <span> 85mg <\/span> <\/li>\n<\/ul><\/div>\n<\/p><\/div>\n<\/p><\/div>\n","protected":false},"excerpt":{"rendered":"<p>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 &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/www.bktrent.org\/index.php\/2013\/04\/26\/chicken-stew-with-shallots-cider-and-butternut-squash\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Chicken Stew with Shallots, Cider, and Butternut Squash*&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[28],"tags":[],"class_list":["post-282","post","type-post","status-publish","format-standard","hentry","category-poultry"],"_links":{"self":[{"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/posts\/282","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/comments?post=282"}],"version-history":[{"count":0,"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/posts\/282\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/media?parent=282"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/categories?post=282"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/tags?post=282"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}