1. In a large frying pan over medium-high heat, sauté shallots in oil for seven to 10 minutes or until soft and golden. Add garlic and sauté for an additional two minutes.
2. Add vinegar, wine, and chicken stock. Bring to a boil and then let simmer for about 10 minutes.
3. Meanwhile, in an oven-to-table dish, arrange apple, chicken, and butternut squash. Pour shallot sauce over chicken.
4. Bake uncovered at 375 degrees Fahrenheit for an hour and 30 minutes. Alternatively, bake covered at 300 degrees Fahrenheit for four to five hours for a softly braised chicken as opposed to a roasted chicken.