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.
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
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
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