1/1 Photo of Chicken With Apricots and Cider
1 hr 10 mins
This is a warming stew - lovely served with mashed potatoes and a green vegetable. It freezes very well, and is easy to cook in larger (or smaller) quantities. It should be noted that the cider used here is not the cloudy apple juice drunk in the USA, but rather a fermented, alcoholic drink made from apples.
My Private Note
Units: US | Metric
- 1Heat the olive oil in a large saute pan, and brown the skin sides only of the chicken thighs (you may have to do this in batches), moving them to a dish once browned.
- 2Depending on how much fat has rendered from the chicken skin, you may want to pour some off - you want about 2 tbsp remaining in the pan.
- 3Coarsely chop the onion, and add to the pan. Fry until softened and translucent, then stir in the flour.
- 4Cook the flour mixture for a minute or so, then slowly add the chicken stock and cider, stirring all the time to mix.
- 5Stir in the apricots, and return the chicken thighs to the pan. Cover and simmer on a low heat for 45 minutes, stirring occasionally.
- 6If you are using the walnuts, stir them in 20 minutes before the end of the cooking time.
- 7Season if necessary, and serve.
Browse Our Top Stew Recipes
Nutritional Facts for Chicken With Apricots and Cider
Serving Size: 1 (363 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 551.4
- Calories from Fat 298
- Total Fat 33.1 g
- Saturated Fat 8.9 g
- Cholesterol 160.2 mg
- Sodium 255.9 mg
- Total Carbohydrate 26.8 g
- Dietary Fiber 2.7 g
- Sugars 16.9 g
- Protein 36.1 g
The following items or measurements are not included: