Hello everybody, it is Louise, welcome to our recipe page. Today, I will show you a way to make a special dish, chicken cider stew. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Chicken Cider Stew is one of the most popular of recent trending foods on earth. It is simple, it’s quick, it tastes yummy. It is appreciated by millions every day. Chicken Cider Stew is something which I’ve loved my entire life. They are fine and they look wonderful.
Like in my slow cooker balsamic chicken recipe, cider vinegar tenderizes chunks of boneless chicken thighs and creates a lip-smacking, soaking sauce for the chicken to bathe in. This chicken stew starts on the stove, finishes in the oven, and is served over buttery egg noodles. 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.
To get started with this particular recipe, we have to first prepare a few components. You can have chicken cider stew using 9 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Chicken Cider Stew:
- Get 2 chicken breasts, cubed
- Prepare 1 teaspoon thyme
- Make ready 1 teaspoon oregano
- Get 1 garlic clove minced
- Get 1/2 teaspoon sage
- Take 1 tablespoon olive oil
- Prepare 180 ml apple cider
- Take 80 ml dairy free cream
- Take salt and pepper for seasoning
You could brown chicken if you want to. I make it both ways and it's great either way. Chicken Cider Stew is a savory stovetop dish that comes together quickly and uses the great stuff I'm getting from my CSA and my garden right now: sweet potatoes, carrots, celery, onions and apples. We like this served with a hunk of sharp cheddar cheese.
Instructions to make Chicken Cider Stew:
- Heat the olive oil in a large shallow pan over a medium heat - Saute the onion and garlic for 2-3 minutes
- Add in the chicken, thyme, oregano and sage - Cook for a further 5 minutes
- Pour in the cider and bring to the boil - Turn the heat down, cover and simmer for 40 minutes
- Stir in the dairy free cream, season with salt and pepper and cook for a couple of minutes - Serves with a baked potato and green beans
Add the apples, stock, cider and tarragon. Put half the stew in a plastic container. Toss chicken with oil and remaining salt mixture. In a large skillet over medium-high heat, brown chicken in batches. In a large pot over medium heat, melt butter.
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