APPLE CIDER CHICKEN STEW WITH PARSNIPS
Steps:
- Preheat oven to 400 degrees. Rinse chicken pieces and dry on paper towels.
- Heat oil or butter in a large pot or Dutch oven over medium heat. When hot, add chicken pieces making sure to not crowd each other. Brown chicken (5-6 minutes) and remove to a platter.
- Drain some of the extra fat, leaving at least 1 TBSP. Add gluten free flour and stir for 1 minute. Whisk in the apple cider and broth and bring to a simmer - cook for 6-8 minutes, stirring frequently. Add in onion, parsnips, carrots and thyme; add chicken pieces back and raisins if you are using. Bring to a simmer, cover, and place in the oven for 20-25 minutes. Remove from oven (it will be hot!!) and let cool before serving.
Nutrition Facts : Calories 410 kcal, Carbohydrate 28 g, Protein 24 g, Fat 23 g, SaturatedFat 5 g, Cholesterol 120 mg, Sodium 364 mg, Fiber 6 g, Sugar 9 g, ServingSize 1 serving
APPLE CHICKEN STEW
My husband and I enjoy visiting the apple orchards in nearby Nebraska City. We always make sure to buy extra cider to use in this sensational slow-cooked stew. -Carol Mathias, Lincoln, Nebraska
Provided by Taste of Home
Categories Dinner
Time 3h35m
Yield 8 servings (2 quarts).
Number Of Ingredients 15
Steps:
- Mix first 4 ingredients. In a 5-qt. slow cooker, layer vegetables; sprinkle with half the salt mixture., Toss chicken with oil and remaining salt mixture. In a large skillet over medium-high heat, brown chicken in batches. Add to slow cooker. Top with bay leaf and apple. Add vinegar and cider., Cook, covered, on high 3 to 3-1/2 hours, until chicken is no longer pink and vegetables are tender. Discard bay leaf. Stir before serving. Sprinkle with parsley.
Nutrition Facts : Calories 284 calories, Fat 6g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 533mg sodium, Carbohydrate 31g carbohydrate (9g sugars, Fiber 4g fiber), Protein 26g protein. Diabetic Exchanges
EASY CHICKEN STEW WITH APPLE
This stew is surprisingly delightful. It serves 6 people easily and most of the ingredients are probably in your pantry already. So easy and tasty. This recipe just works.
Provided by knitkat
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 1h10m
Yield 6
Number Of Ingredients 18
Steps:
- Heat the olive oil in a large pot over medium heat; cook the chicken in the hot oil until it has begun 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.
Nutrition Facts : Calories 368.2 calories, Carbohydrate 62.5 g, Cholesterol 32.7 mg, Fat 6.8 g, Fiber 9.3 g, Protein 16.7 g, SaturatedFat 1.2 g, Sodium 1210.7 mg, Sugar 23.9 g
CHICKEN STEW WITH CIDER AND PARSNIPS
Carrots, parsnips and chicken simmer in a sauce of apple cider and chicken broth, making a delicious and homey stew - perfect for a chilly fall evening. Simple boiled potatoes, egg noodles, or rice would be perfect for catching the stew's extra sauce.
Provided by Chef mariajane
Categories Stew
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oven to 400°F
- In a large pot or Dutch oven, heat the oil over moderately high heat. Season the chicken thighs and drumsticks with 1/4 teaspoon fo 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 the flour. Whisk in the cider and the broth and bring to a simmer, scraping the bottom of the pot to dislodge any browned bits. Add the onion, parsnips, carrots, thyme and the remaining 1/2 teaspoons of the 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 vegetable are tender, about 15 minutes.
Nutrition Facts : Calories 507.6, Fat 28.5, SaturatedFat 7, Cholesterol 138.1, Sodium 628.5, Carbohydrate 28.9, Fiber 7, Sugar 8.2, Protein 34.2
CHICKEN APPLE STEW
I made this chicken stew on a cold autumn night when I had an excess of fresh apples. The apple adds a sweet, pleasant flavor which complements the root vegetables, resulting in a light, but delicious, dinner which warms you from the inside. Great with a sprinkle of Parmesan cheese and served with sourdough rolls for dipping.
Provided by LMF443
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 55m
Yield 6
Number Of Ingredients 15
Steps:
- Heat olive oil in a large saucepan over medium heat. Add onion and garlic and cook until onion has softened, about 3 minutes. Add sweet potatoes, apples, and carrots; continue to cook and stir for 3 to 5 minutes. Pour in chicken broth and apple cider and cook, stirring occasionally, for 10 minutes.
- Add chicken, pepper, rosemary, turmeric, and bay leaf; cook until vegetables are soft and chicken is no longer pink in the centers and juices run clear, 15 to 20 minutes. Remove from heat and stir in lemon juice and season with salt before serving.
Nutrition Facts : Calories 243 calories, Carbohydrate 27.4 g, Cholesterol 46.1 mg, Fat 6.8 g, Fiber 4.1 g, Protein 18 g, SaturatedFat 1.2 g, Sodium 771.9 mg, Sugar 12.4 g
HOMEMADE APPLE CIDER BEEF STEW
It's especially nice to use this recipe in fall, when the weather gets crisp and Nebraska's apple orchards start selling fresh apple cider. This entree's subtle sweetness is a welcome change from other savory stews. We enjoy it with biscuits and slices of apple and cheddar cheese. -Joyce Glaesemann, Lincoln, Nebraska
Provided by Taste of Home
Categories Dinner
Time 2h15m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a Dutch oven, brown beef on all sides in oil over medium-high heat; drain. Add the cider, broth, vinegar, salt, thyme and pepper; bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours. , Add the potatoes, carrots, celery and onions; return to a boil. Reduce heat; cover and simmer for 30-35 minutes or until beef and vegetables are tender. , Combine flour and water until smooth; stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened. If desired, serve with fresh thyme.
Nutrition Facts : Calories 330 calories, Fat 12g fat (3g saturated fat), Cholesterol 72mg cholesterol, Sodium 628mg sodium, Carbohydrate 31g carbohydrate (14g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges
CHICKEN CIDER STEW
This is one delicious stew and perfect for the autumn season. It is so satistfying with the wonderful flavors of apple cider throughout but not overpowering. Add in the chicken and all the vegetables and seasonings and you'll be sure to have a second helping of this stew. I love the aroma of this cooking up in the kitchen and...
Provided by Kimberly Biegacki
Categories Other Soups
Time 40m
Number Of Ingredients 13
Steps:
- 1. I removed the chicken & skin off the bones and placed in the pan and added the broth and cider and put on low heat. Then, sliced my veggies and got them ready. I cooked this in a pan over medium heat on the stove. I added sauteed onions, parsnips, carrots, yams, beau monde, onion salt, thyme, and pepper. I cooked this for 35 - 45 minutes till the veggies are tender.
- 2. I removed the skin from the pot and then added a mixture of cornstarch and water to thicken up the broth. I tasted the stew and added a little more salt and pepper.
- 3. I have spooned this over egg noodles or biscuits. But would be good over a bed of rice or even mashed potatoes.
- 4. Sept. 26th, 2014 --- One of my first recipes that I love to make for the fall season.
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CHICKEN STEW WITH CIDER AND PARSNIPS - FOOD & WINE
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- 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 1/4 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 1/2 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.
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