Cider Chicken Stew Recipes

Steps:

• Heat oil and 1 tablespoon butter in a skillet over medium-high heat. Season the chicken breasts with salt and pepper, add to pan and sear until golden, about 4 minutes each side. Remove chicken from pan, and set aside. Add remaining butter and onion, apple, garlic, thyme and bay leaves. Saute until apple begins to get color and onions soften, about 6 minutes. Add flour and stir 2 to 3 minutes. Nestle chicken back into pan, add cider, bring to a boil, reduce to a simmer and cover. Cook until chicken is cooked through, about 12 minutes.

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.

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.

Steps:

• Trim fat off chicken.
• Season flour with 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Dredge chicken in flour and shake off excess back into the bowl; reserve 1 1/2 tablespoons flour.
• In a Dutch oven or large, flameproof casserole dish, melt the butter with the oil over med-high heat; sauté the chicken until golden brown (5-7 minutes).
• Remove to a plate and pour off all but 1 tablespoon of oil from the pan.
• Add the shallots and sauté until soft and fragrant (1 minute).
• Add the cider and wine and bring to a boil, scraping up any brown bits.
• Tie the thyme, cloves, cinnamon, and bay in a cheesecloth bag and add to the wine mixture.
• Boil for 5 minutes.
• Add the chicken stock, vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
• Return the chicken to the pan along with any juices that have collected on the plate.
• Add the carrots and potatoes; simmer, covered, over low heat until the chicken and vegetables are tender (25-30 minutes).
• Bring a saucepan of water to a boil; add the peas or beans and boil just until tender (2 minutes for peas; 8 minutes for beans).
• Drain and rinse well under cold water.
• When the chicken is done, remove it to a serving dish, and cover it to keep it warm.
• Skim as much fat as possible off the top of the liquid in the pan.
• Dissolve reserved flour in 2 1/2 tablespoons stock or water; mix into the stew.
• Boil over high heat until slightly thickened (1-2 minutes).
• Stir in the cream and season to taste with salt and pepper.
• Return the chicken to the stew.
• Add the peas and simmer 1-2 minutes longer to heat through.