Prep 20 mins
Cook 30 mins
A wonderful sounding low-fat stew from Pillsbury's Best Chicken Recipes cookbook. Must try for the fall season!
- 1⁄4 cup all-purpose flour
- 1⁄4 teaspoon garlic salt
- 3 boneless skinless chicken breast halves, cut into 1-in pieces
- 1 tablespoon oil
- 1 medium onion, quartered, sliced
- 1 1⁄2 cups apple juice or 1 1⁄2 cups apple cider
- 2 cups cubed peeled sweet potatoes (1/2-in)
- 2 (14 1/2 ounce) cans no-salt-added whole tomatoes, drained, cut up
- 1 teaspoon dried basil leaves
- In large plastic bag, combine flour and garlic salt. Add the chicken and shake until coated.
- Heat oil in nonstick skillet over medium-high heat until hot. Add chicken; cook 3 minutes, or until just browned. Remove chicken from skillet.
- Add onion to skillet; cook and stir 2 minutes until tender; adding some apple juice if necessary to prevent sticking. Stir in remaining apple juice, sweet potatoes, tomatoes, basil and chicken. Bring to a boil. Reduce heat to low; simmer 30 to 35 minutes, or until chicken in no longer pink and potatoes are tender, stirring occasionally.
This is a fabulous way to use Thanksgiving leftovers. Use leftover turkey instead of chicken. Added a few diced apples for fun! This stew is a family favorite!
I made this for a family dinner last weekend. Chicken Cider Stew made a regular appearance in our home when I was growing up, and my entire family was incredible pleased when I brought it to the dinner table. We added bacon to our recipe, but otherwise followed the instrctions. It will continue to be a fall regular in my home.
I went back and forth on whether or not to make this for dinner with my Grandparents... but I am very happy with my decision! It was simple, turned out deliciously, and as odd as the combination of chicken and sweet potatoes sounded to me, it was quite pleasant. Served with saltine crackers, french style green beans, and Pumpkin Pudding for dessert! Thanks :)