Recipe by justcallmetoni
Found this on the internet while looking for recipes from Holland. Using cider as the liquid in this stew makes it quite different from many of the chicken and sweet potato stews found here on Recipezaar. While not an authentic addition, I like to add a bit of ginger to this as a peppery contrast to the sweetness of the cider and sweet potatoes.
Top Review by CraftScout
This place really needs to have half stars, because we really mean to give this 3.5 stars, not 3. We didn't have anything really to complain about, but nothing to rave about, either. I have to say that I love sweet potatoes in stews, and the apple juice was lovely. It just . . .I don't know. I wish I could give a more glowing review. It was really nice with the homemade rye bread I served. Thank you for posting. Made for ZWT4.
- 3 tablespoons all-purpose flour
- 12 ounces boneless skinless chicken breast halves, cut into 1-inch pieces (about 1 1/2 breasts)
- 1 tablespoon oil
- 1 medium onion, quartered and sliced thin
- 1 garlic clove, minced
- 1 1⁄2 cups apple juice or 1 1⁄2 cups apple cider
- 2 cups cubed peeled sweet potatoes, 1/2-inch pieces
- 2 cups green beans, fresh or frozen
- 29 ounces canned low-sodium tomatoes, drained and chopped
- 1⁄4 teaspoon ground ginger
- 1 tablespoon chopped fresh basil
Directions See How It's Made
- Begin heating oil in large saucepan or soup pot.
- Dredge chicken in flour and add to hot oil. Cook 3 minutes or just until browned. Remove chicken from the pan.
- Without cleaning the pan, add onions and garlic and cook two minutes until tender. If the pan becomes dry, add some apple juice or cider to the pan.
- If you are using fresh green beans, clean and trim to 1 or 2 inch pieces. Remember to drain the tomatoes.
- Stir in the remaining apple juice, sweet potatoes, tomatoes, basil and chicken. Bring to a boil.
- Reduce heatand simmer 30 to 35 minutes or until chicken is no longer pink and potatoes are tender, stirring occasionally.