Cider Chicken Stew With Fall Vegetables

Submitted by littleturtle

"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."

 

• Ready In: 1hr 30mins
• Ingredients: 19
• Serves: 4

ingredients

• 1 1⁄2 - 1 3⁄4 lbs chicken, rinsed & patted dry (5 serving pieces, preferably 1 drumstick, 1 thigh, 1 wing, and 2 half breasts)
• 1⁄4 cup flour
• 1 teaspoon salt
• 1⁄2 teaspoon pepper
• 2 tablespoons butter
• 1 tablespoon vegetable oil
• 2 large shallots, minced
• 2 cups cider
• 1 cup dry white wine
• 1⁄2 teaspoon dried thyme
• 2 whole cloves
• 1 cinnamon stick
• 1 small bay leaf
• 1 cup rich chicken broth
• 1 teaspoon cider vinegar
• 2 carrots, peeled, halved lengthwise and cut diagonally into inch long pieces
• 2 red potatoes, scrubbed and cut into 1-inch wedges
• 1⁄2 lb green beans or 1/2 lb sugar snap pea, strings removed
• 1⁄4 cup heavy cream

directions

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