Chicken Stew with Shallots, Cider, and Butternut Squash

  • BonnieLou Posted: 12/08/08
    Worthy of a Special Occasion

    I loved this recipe. I followed earlier advice and put the chicken and squash in at the same time, and just cooked about 50 minutes, uncovered, and everything was very tender, and the gravy thickened perfectly. I also only used chicken breast. This was a perfect winter night meal -- served with crusty bread, salad, and steamed green beans. Terrific.

  • heidimotsch Posted: 12/29/08
    Worthy of a Special Occasion

    My husband and I were divided on this one. He loved it, I thought it was ok, but a little weird. When finished it looked like a bowl of something you'd find coming back out if you ate it then got the flu -- so not a dish to impress! Overall, the flavors didn't quite seem to blend harmoniously.

  • DesireeD Posted: 04/23/09
    Worthy of a Special Occasion

    I thought this recipe was delicious. The only thing I added to give it a little more flavor was some onion salt and onion powder. I will definitely be making this one again!

  • MsSaya Posted: 02/08/09
    Worthy of a Special Occasion

    This is one of my favorite winter meals. It's time consuming but worth it. Great comfort food. Make sure you don't burn it though. Also, the kind of hard cider you use matters. Once they only had "granny smith" hard cider and it wasn't right.

  • ChefAmandaLynn Posted: 02/12/11
    Worthy of a Special Occasion

    I agree with other posters, 95 minutes cooking the chicken would have been way too much. I added the squash as soon as I had peeled and chopped it. Loved the flavors and I was surprised my husband soes too. I used sparkling apple cider and skipped the almonds.

  • TwinkleGardens Posted: 12/26/10
    Worthy of a Special Occasion

    This recipe was fantastic! My boyfriend and I were snowed in and decided to attempt our first stew. I highly recommend this recipe...the only thing we changed was adding quite a bit of cayenne pepper and pairing it with whole wheat bread. Next time we will add steamed green beans for something refreshing. Definitely try this out~

  • caseym11 Posted: 09/18/11
    Worthy of a Special Occasion

    We never even bothered trying this recipe as intended - with fermented, dry cider. We have just made it, since it was published, with regular apple cider. Delicious. Super thick & flavorful - even my kids (from infancy when they started eating solid foods, mixed with water a bit -- to age 4) have always liked it. We serve it with a salad & a crusty mixed grain baguette. Heaven. One of the only reasons I look forward to fall & plant butternut squash in my garden now. I would be frightened to attempt it with hard cider.

  • beckyhomecky Posted: 02/04/12
    Worthy of a Special Occasion

    yummy!..had a friend helped me make it which was good bonding time and made it less tedious to cook the chicken for 2x the recipe. also bought fresh, peeled, cubed squash from trader joe's which saved LOTs of time. i plan to make it again today and i think i'll use the sparkling cider i have on hand

  • carolfitz Posted: 10/15/12
    Worthy of a Special Occasion

    We've made some really good stews from this issue, but never got around to this one til now. Finally bought some hard cider, farmstand squash & made to recipe (with the addition of two thin-sliced garlic cloves). We skinned and boned the chicken so also prepped soup stock for later in the week. The kitchen smelled so great and we had an excellent supper.


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