Butternut Squash and Chicken Stew

4 tsp olive oil

1 c sliced shallots

1 tsp curry powder

1/3 c flour

1 1/4 lb skinless, boneless chicken - bite-sized pieces

1 tsp salt

1 tsp pepper

2 c fermented dry cider (or hard cider)

1 can chicken broth

1 Tbs flour

1 c water

2 c butternut squash - peeled and cubed

---

• Heat 1 tsp oil in pan over med-high heat
• Add shallots, saute 5min or until tender
• Add curry poweder, saute 1 min
• Spoon mixture into large bowl
• Dip chicken in flour, shake off excess
• Heat 3 tsp oil in pan over med-high heat
• Add half of chicken, sprinkle with salt and pepper, Cook 6min, browning all sides
• Add chicken to shallots and repeat with remaining chicken
• Add cider to pan, scraping to loosen browned bits
• Combine 1 c broth and 1 Tbs flour, stirring with whisk until smooth
• Add broth mixture, remaining broth and water to cider, bring to boil
• Stir in chicken and shallots, salt and pepper
• Cover, reduce heat and simmer 40 minutes, stirring occasionally
• Stir in squash
• Simmer uncovered 55min or until chicken and squash are very tender and sauce thickens

NOTE: Can be topped with toasted almonds and/or parsley