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    You are in: Home / Recipes / Cider Chicken Stew With Fall Vegetables Recipe
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    Cider Chicken Stew With Fall Vegetables

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    30 mins

    1 hr

    littleturtle's Note:

    Red potatoes, carrots, peas, and sautéed chicken stewed in a sweet, tangy apple-cider sauce. Great with a tossed salad and whole grain bread. Stored in an airtight container this will keep in the freezer for up to 3 months, except the peas will loose their texture.

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    Units: US | Metric


    1. 1
      Trim fat off chicken.
    2. 2
      Season flour with 1/2 teaspoon salt and 1/4 teaspoon pepper.
    3. 3
      Dredge chicken in flour and shake off excess back into the bowl; reserve 1 1/2 tablespoons flour.
    4. 4
      In a Dutch oven or large, flameproof casserole dish, melt the butter with the oil over med-high heat; sauté the chicken until golden brown (5-7 minutes).
    5. 5
      Remove to a plate and pour off all but 1 tablespoon of oil from the pan.
    6. 6
      Add the shallots and sauté until soft and fragrant (1 minute).
    7. 7
      Add the cider and wine and bring to a boil, scraping up any brown bits.
    8. 8
      Tie the thyme, cloves, cinnamon, and bay in a cheesecloth bag and add to the wine mixture.
    9. 9
      Boil for 5 minutes.
    10. 10
      Add the chicken stock, vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
    11. 11
      Return the chicken to the pan along with any juices that have collected on the plate.
    12. 12
      Add the carrots and potatoes; simmer, covered, over low heat until the chicken and vegetables are tender (25-30 minutes).
    13. 13
      Bring a saucepan of water to a boil; add the peas or beans and boil just until tender (2 minutes for peas; 8 minutes for beans).
    14. 14
      Drain and rinse well under cold water.
    15. 15
      When the chicken is done, remove it to a serving dish, and cover it to keep it warm.
    16. 16
      Skim as much fat as possible off the top of the liquid in the pan.
    17. 17
      Dissolve reserved flour in 2 1/2 tablespoons stock or water; mix into the stew.
    18. 18
      Boil over high heat until slightly thickened (1-2 minutes).
    19. 19
      Stir in the cream and season to taste with salt and pepper.
    20. 20
      Return the chicken to the stew.
    21. 21
      Add the peas and simmer 1-2 minutes longer to heat through.

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    Nutritional Facts for Cider Chicken Stew With Fall Vegetables

    Serving Size: 1 (618 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 557.3
    Calories from Fat 279
    Total Fat 31.0 g
    Saturated Fat 12.1 g
    Cholesterol 113.2 mg
    Sodium 929.7 mg
    Total Carbohydrate 34.0 g
    Dietary Fiber 4.9 g
    Sugars 4.0 g
    Protein 25.3 g

    The following items or measurements are not included:


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