Wednesday, October 7, 2009

Cider chicken stew (OAMC)

A lovely fall stew to make with either hard cider or the regular tame stuff :-) This makes 4 very hearty servings or 6 medium ones. Since it’s a wonderful OAMC recipe, think about whether to double it so that the time invested is more profitable. This takes a long simmering time to taste its best.

Cider Chicken Stew

Olive oil
4-5 shallots, chopped
1 teaspoon curry powder

Unbleached flour
Salt and pepper
2 lbs boneless chicken parts, cut into bite-sized pieces

2 cups hard cider (or regular non-alcoholic)
14 oz can of chicken broth
1 T flour
1 c water
2 c butternut squash, peeled and chopped into 1/2 ” pieces

1/4 c sliced almonds, toasted (optional garnish)

Heat a little olive oil in a large, heavy sauce pot. Saute shallots until light brown. Add curry powder and heat for one more minute. Spoon shallot mixture into a large bowl.

Place some flour, salt, and pepper in a shallow bowl and dredge chicken. Add more oil to the pot and brown the chicken on all sides, working in batches. Add the browned chicken to shallot mixture in the bowl. Repeat until all the chicken if done.
Add cider to pot, scraping well to get all the browned bits. Combine 1 T flour with some of the broth, stirring with a whisk until smooth. Continue adding broth until all is combined. Add broth mixture and water to the pot, bringing it to a boil. Stir in chicken mixture, more salt and pepper if needed. 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 (if planning to eat right away). Simmer for only about 20 – 30 minutes if planning to freeze. Serve immediately with toasted almond garnish, or freeze for later.

To serve after frozen, remove from the freezer to the fridge the night before or in the morning. Heat gently until completely thawed, and then simmer for about 10 – 15 minutes until stew thickens up.

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