Apple Chicken Stew Recipes

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.

Steps:

• 1. Preheat oven to 425 degrees F. Season chicken generously with some salt and pepper. Heat 1 tablespoon of the butter and the oil in a large, deep ovenproof skillet over medium-high heat. Dredge chicken in flour, shaking off any excess, and lay skin side down in the skillet. Cook chicken, turning once, until golden brown on both sides, about 8 minutes. Transfer to a platter.
• 2. Reduce the heat to medium, add the leeks and celery seeds, and cook until slightly soft, about 4 minutes. Pull the skillet from the heat, add the vermouth, and use a wooden spoon to scrape up any browned bits that cling to the pan. Add broth, apple cider, thyme, and the 1 teaspoon salt and bring to a boil.
• 3. Meanwhile, use a fork to work the 2 tablespoons flour into the remaining 2 tablespoons butter. Whisk the butter mixture into the skillet until dissolved. Stir in the apples. Return the chicken (now skin side up) along with any collected juices to the pan. Transfer to the oven and bake, uncovered, until the chicken is cooked through, tender, and lightly browned, about 25 minutes. Serve with Parslied Egg Noodles, if desired.
• Bring a large pot of cold water to a boil over high heat and salt it generously. Add the noodles and cook, stirring occasionally, until al dente, about 5 minutes. Ladle 1/4 cup of the noodle cooking water into a medium skillet. Whisk in the butter bit by bit over low heat, letting each piece melt completely before adding the next, to make a creamy sauce. Stir in the parsley and season with salt and pepper. Drain the noodles, toss with the sauce, and serve immediately.

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.

Steps:

• In a slow cooker, layer potatoes, carrots, onion and celery.
• Combine salt, thyme, pepper and caraway; sprinkle half over veggies.
• In a skillet, saute the chicken cubes in oil, until browned; transfer to a slow cooker.
• Top with apple.
• Combine the apple cider and vinegar; pour over chicken and apple.
• Sprinkle with remaining salt mixture.
• Top with bay leaf.
• Cover, and cook on high for 4-5 hours, or until veggies are tender, and chicken is cooked.
• Remove the bay leaf.
• Stir before serving.

Steps:

• In a large skillet, heat oil over medium heat. Brown chicken thighs on both sides; sprinkle with salt and pepper. Transfer to a 3-qt. slow cooker; top with apples., Add onion to same skillet; cook and stir over medium heat 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in barbecue sauce, apple cider and honey; increase heat to medium-high. Cook 1 minute, stirring to loosen browned bits from pan. Pour over chicken and apples. Cook, covered, on low 3-1/2 to 4-1/2 hours or until chicken is tender.Freeze option: Freeze cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring occasionally.