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.
- 44.37 ml all-purpose flour
- 340.19 g boneless skinless chicken breast halves, cut into 1-inch pieces (about 1 1/2 breasts)
- 14.79 ml oil
- 1 medium onion, quartered and sliced thin
- 1 garlic clove, minced
- 354.88 ml apple juice or 354.88 ml apple cider
- 473.18 ml cubed peeled sweet potatoes, 1/2-inch pieces
- 473.18 ml green beans, fresh or frozen
- 822.13 g canned low-sodium tomatoes, drained and chopped
- 1.23 ml ground ginger
- 14.79 ml chopped fresh basil
- 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.