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Chicken Stew with Shallots, Cider, and Butternut Squash

Chicken Stew with Shallots, Cider, and Butternut Squash prepared dish

This hearty chicken stew combines tender chicken pieces with sweet shallots, rich cider, and creamy butternut squash. Perfect for a cozy dinner, this dish is both comforting and flavorful, making it a great choice for chilly evenings!

This recipe is american style, dinner, scaled for 6 servings, with 15 min prep and 45 min cook.

Prep: 15 min · Cook: 45 min · Total: 60 min · Serves: 6

Quick cooking notes

  • Core ingredients include black pepper, olive oil, butternut squash, shallots.
  • Follow all 6 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 6 servings.

Ingredients

  • 1 tsp black pepper
  • 2 tbsp olive oil
  • 500 g butternut squash (peeled and diced)
  • 200 g shallots (sliced)
  • 1 tsp salt
  • 900 g chicken thighs (boneless, skinless, cut into chunks)
  • 500 ml chicken broth
  • 2 leaves bay leaves
  • 2 tsp thyme (dried)
  • 500 ml apple cider

Instructions

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the sliced shallots and cook until softened, about 5 minutes.
  3. Stir in the chicken thighs and cook until browned on all sides, about 10 minutes.
  4. Add the diced butternut squash, apple cider, chicken broth, thyme, salt, black pepper, and bay leaves to the pot.
  5. Bring the mixture to a boil, then reduce the heat to low and simmer for 30 minutes, or until the chicken is cooked through and the squash is tender.
  6. Remove the bay leaves before serving.

Nutrition (per serving)

  • Calories: 380
  • Protein: 30 g
  • Fat: 15 g
  • Carbohydrates: 30 g
  • Fiber: 4 g
  • Sugar: 6 g
  • Sodium: 600 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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