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- Meat and poultry
- Cuts of chicken
- Chicken breast
A delicious stew, which will be warmly welcomed during the cold winter months. This recipe will also work well with pork.
22 people made this
- 2 tablespoons olive oil
- 3 skinless, boneless chicken breast fillets, cut into cubes
- 2 bay leaves
- 2 teaspoons salt
- 1 teaspoon dried thyme
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon caraway seeds
- 160g chopped red onion
- 1 large clove garlic, finely chopped
- 1 stick celery, sliced
- 4 potatoes, cut into cubes
- 4 carrots, sliced 5mm thick
- 2 parsnips, sliced 5mm thick
- 3 Cox apples, peeled, cored and chopped
- 750ml chicken stock or more if needed
- 500ml apple cider
- 1 tablespoon cider vinegar
- 4 tablespoons chopped fresh parsley
MethodPrep:30min ›Cook:40min ›Ready in:1hr10min
- Heat oil in a large pot over medium heat; cook the chicken until it begins to brown. Add the bay leaves, salt, thyme, black pepper, caraway seeds, red onion, garlic, celery, potatoes, carrots, parsnips, apples, chicken stock, apple cider and cider vinegar to the pot. There should be enough liquid to just cover the vegetables. If not, add more chicken stock to cover the vegetables.
- Bring the mixture to a simmer and cook, stirring occasionally, until the carrots are tender, about 30 minutes. Remove the bay leaves and garnish with the parsley to serve.
Reviews & ratingsAverage global rating:(21)
Reviews in English (20)
I had random ingredients in the cupboard and chicken breast and a can of cider in the fridge. Other than a few herbs missing and using leek instead of red onion, I used what I had, this tasted so good and my children loved it. A great way to use up what I have-18 Feb 2016
I agree - it IS surprisingly delightful. I was unsure if we would like a chicken stew with apples and apple cider - I was concerned it would be too sweet. It was not. I did not use the parsnips because we don't care for them, but other than that, I made it as directed. The only negative is the color. With the white apples, potatoes, and chicken, the only other color was the orange carrots and a little bit of green (parsley). It would have more visual appeal if there were more green, maybe. Perhaps some spinach or green beans? I don't know if they would change the taste, though. Bottom line is that I will make it again. It's a keeper.-27 Sep 2010
WINNER! This was so delicious. Will make this again and again. Like another review said, the next time I'll add some green beans, just for more color. Thanks for this recipe.-08 Oct 2010
Chicken Cider Stew
When I think of stew I usually think beef and red wine but this dish is a lighter take on that using chicken and cider, perfect for the changing season. Gluten-free and dairy-free.
- 1 Tablespoon Olive Oil
- 1 Onion, Diced
- 1 clove Garlic, Minced
- 2 Chicken Breasts, Cubed
- 1 teaspoon Thyme
- 1 teaspoon Oregano
- ½ teaspoons Sage
- 180 milliliters Apple Cider
- 80 milliliters Dairy Free Cream
- Salt And Pepper, to taste
Heat olive oil in a large shallow pan over a medium heat. Saute onion and garlic for 2–3 minutes.
Add chicken, thyme, oregano and sage. Cook for another 5 minutes.
Pour in cider and bring to the boil. Turn heat down, cover and simmer for 40 minutes.
Stir in dairy-free cream and season with salt and pepper. Cook for a couple of minutes.
- 2 tablespoons cooking oil
- 4 chicken thighs
- 4 chicken drumsticks
- ¾ teaspoon salt
- ¼ teaspoon fresh-ground black pepper
- 1 tablespoon flour
- 1 cup apple cider
- 1 ½ cups canned low-sodium chicken broth or homemade stock
- 1 onion, cut into thin slices
- 1 pound parsnips, cut into 1-inch pieces
- 2 carrots, cut into 1-inch pieces
- ½ teaspoon dried thyme
Heat the oven to 400°. In a large pot or Dutch oven, heat the oil over moderately high heat. Season the chicken thighs and drumsticks with 14 teaspoon of the salt and the pepper. Cook the chicken until browned, turning, about 8 minutes in all. Remove. Pour off all but 1 tablespoon of the fat from the pot.
Reduce the heat to moderate and stir in the flour. Whisk in the cider and the broth and bring to a simmer, scraping the bottom of the pot to dislodge any brown bits. Add the onion, parsnips, carrots, thyme, and the remaining 12 teaspoon of salt. Simmer, partially covered, for 10 minutes.
Return the chicken to the pot. Bring the stew back to a simmer, cover, and put in the preheated oven until the chicken is done and the vegetables are tender, about 15 minutes.
Menu Suggestions: Simple boiled potatoes, egg noodles, or rice would be perfect for catching the stew's extra sauce.
Wine Recommendation: A "comfort" wine will make this dish even more satisfying. A rustic red from the south of France, such as a Cahors or Minervois, is a good possibility.
- 2 tablespoons extra-virgin olive oil
- 2 medium leeks, white and tender green parts only, thinly sliced
- 1/2 pound cremini mushrooms, thinly sliced
- Salt and freshly ground pepper
- 1 pound skinless, boneless chicken breast halves, cut into 2-inch pieces
- All-purpose flour, for dusting
- 1 1/2 cups chicken stock or low-sodium broth
- 1 tablespoon chopped thyme
- 2 tablespoons sour cream
- 2 teaspoons Dijon mustard
In a skillet, heat 1 tablespoon of the oil. Add the leeks and cook over moderate heat, stirring, until softened, about 7 minutes. Add the mushrooms and season with salt and pepper. Cover and cook, stirring, until the mushrooms are tender, about 4 minutes. Scrape the leeks and mushrooms onto a plate.
Season the chicken with salt and pepper and lightly dust with flour, shaking off any excess. Heat the remaining 1 tablespoon of oil in the skillet. Add the chicken and cook over moderate heat until golden brown, about 2 minutes per side. Add the chicken stock and thyme and simmer over moderate heat until the chicken is just cooked through, about 1 minute. Using a slotted spoon, transfer the chicken to the plate with the vegetables.
Simmer the stock over moderately high heat until reduced by half, about 2 minutes. Return the chicken, leeks and mushrooms to the skillet and simmer over low heat until warmed through, about 1 minute.
In a small bowl, blend the sour cream with the mustard and stir into the stew. Remove the skillet from the heat. Season the stew with salt and pepper and serve.
- Olive oil
- 1 free-range chicken (1.8–2 kg)
- sea salt and freshly ground black pepper
- 1 apple, peeled, cored and halved
- 2 onions, finely sliced
- 2 bay leaves
- 6 sage leaves
- 1 cinnamon stick
- 500ml cider
- 400ml fresh chicken stock
- 25g unsalted butter
- 3 apples, peeled, cored and sliced into 8 pieces
- 1 teaspoon caster (superfine) sugar
- 75g sultanas
Preheat the oven to 160°C, fan 140°C, Gas 3.
Heat a layer of oil in a large casserole dish. Season the chicken inside and out and brown all over in the casserole dish. Set aside and put the halved apple inside the cavity.
Add the onions to the casserole and fry for 10 minutes to soften. Return the chicken to the pan and add the herbs and cinnamon.
Pour in the cider and bubble for a few minutes, then add the stock. Bring to the boil, then cover and transfer to the oven to cook for 1 hour.
Meanwhile, heat a little oil and the butter and fry the rest of the apples with the sugar until golden and caramelised. Add the sultanas and toss in the buttery juices. Add to the casserole about halfway through the cooking time.
Remove the lid of the casserole and turn up the oven to 220°C, fan 200°C, Gas 7. Cook for 10 minutes more to brown the top of the chicken, then serve.
I1. Season the chicken well with salt and pepper, preferably a few hours before cooking.
2. Heat the olive oil in a large, deep frying pan with a lid and fry the chicken until golden brown on all sides. Add the butter, apples, onions, brandy, thyme, salt, pepper and cider to the pan.
3. Bring to a simmer and cook, covered, for 15 minutes and then uncovered for a further 20 minutes.
4. Stir through the cream, adjust the seasoning and serve with Adam Liaw's celeriac and spring onion rösti, or potaoes on the side.
As I shared, what I love most about this recipe is that the long cooking time makes an otherwise tough chicken so tender and flavorful. Because you add the chicken back into the soup once all the flavors have melded, it absorbs that delicious broth, enhancing the flavor even more.
If you don't have an entire stewing hen, you could also use chicken thigh, chicken breast, legs and/or wings. Basically, whatever you can get your hands on at a great deal will work just fine.
The great thing about this recipe is there is only a bit of hands-on time and prep work. Otherwise, the stew just sits on your stove and simmers all day long.
It's a fantastic recipe for chilly fall, winter, or spring days when a little extra heat in the house is welcomed.
Easy steps to a wonderful chicken stew:
- Simmer chicken in water and seasonings to cook the chicken and create a rich and flavorful broth.
- Remove chicken and cook veggies in the broth until tender (most any veggies work well and this is a great way to “clean out the fridge”).
- Add chicken back in, season to taste, and serve!
You could even add some raw cream (or coconut cream for a dairy-free option) at the end to make it just a little bit creamy.
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Slow Cooker Apple Cider Chicken
I look forward to the cooler months for the simple reason that I can find apple cider available in my grocery store.
Delicious chilled or hot, apple cider is the perfect balance between sweet and tart.
Aside from drinking it, I also love to use apple cider when cooking and baking.
It use it in pancakes, muffins and of course for crockpot chicken.
It adds the sweet taste of fall-picked apples to any dish you serve.
This slow cooker apple cider chicken is one of those “set it and forget it” recipes that is perfect for busy weekdays.
It’s a gluten-free, low fat healthy dinner.
For the marinade:
Place all ingredients, except for the chicken, in a bowl and mix until incorporated. Add the chicken breasts to the marinade, turn to coat, cover and refrigerate for 4-6 hours.
For the glaze:
Put achiote and lemon juice in small pot over low heat. Using fork, mash the paste. Slowly add in butter in small amounts at a time over medium heat. Set aside.
Take the chicken out of the marinade and pat dry.
Heat a well-seasoned grill or a heavy cast-iron skillet over medium-high heat.
Place the chicken on the grill or skillet and sear both sides until internal temp reaches 165 F. While cooking, baste chicken with the glaze.