Chicken Cider Stew Recipe Recipes Recipe For Deviled

CHICKEN STEW!

Steps:

• Stir water, chicken, carrots, celery, potatoes, sweet potato, peas, tomato sauce, and bay leaves together in a pot; bring to a simmer, reduce heat to medium, and cook at a simmer for 1 hour 45 minutes. Stir cooked rice into the soup and cook until the rice separates into grains and are hot, about 15 minutes more.

APPLE CIDER STEW

Steps:

• Combine the beef stew meat with the flour, 1/2 teaspoon salt, the black pepper, and 1/8 teaspoon thyme in a bowl; toss to coat evenly.
• Heat 2 teaspoons oil in a pot; cook the stew meat in the hot oil until completely browned, 5 to 7 minutes. Pour the apple cider over the beef, reduce heat to medium low, and simmer the mixture until the beef is tender, about 1 hour.
• Add the carrots, potatoes, apples, onion, water, celery, 1 teaspoon salt, and 1/4 teaspoon thyme to the pot; continue cooking at a simmer until the vegetables are tender, about 30 minutes more.

EASY CHICKEN STEW WITH APPLE

Steps:

• Heat the olive oil in a large pot over medium heat; cook the chicken in the hot oil until it has begun to brown. Add the bay leaves, salt, thyme, black pepper, caraway seeds, red onion, garlic, celery, potatoes, carrots, parsnips, apples, chicken stock, apple cider, and cider vinegar to the pot. There should be enough liquid to just cover the vegetables. If not, add more chicken stock to cover the vegetables.
• Bring the mixture to a simmer and cook, stirring occasionally, until the carrots are tender, about 30 minutes. Remove the bay leaves and garnish with the parsley to serve.

CHICKEN APPLE STEW

Steps:

• Heat olive oil in a large saucepan over medium heat. Add onion and garlic and cook until onion has softened, about 3 minutes. Add sweet potatoes, apples, and carrots; continue to cook and stir for 3 to 5 minutes. Pour in chicken broth and apple cider and cook, stirring occasionally, for 10 minutes.
• Add chicken, pepper, rosemary, turmeric, and bay leaf; cook until vegetables are soft and chicken is no longer pink in the centers and juices run clear, 15 to 20 minutes. Remove from heat and stir in lemon juice and season with salt before serving.

APPLE CIDER CHICKEN STEW WITH PARSNIPS

Steps:

• Preheat oven to 400 degrees. Rinse chicken pieces and dry on paper towels.
• Heat oil or butter in a large pot or Dutch oven over medium heat. When hot, add chicken pieces making sure to not crowd each other. Brown chicken (5-6 minutes) and remove to a platter.
• Drain some of the extra fat, leaving at least 1 TBSP. Add gluten free flour and stir for 1 minute. Whisk in the apple cider and broth and bring to a simmer - cook for 6-8 minutes, stirring frequently. Add in onion, parsnips, carrots and thyme; add chicken pieces back and raisins if you are using. Bring to a simmer, cover, and place in the oven for 20-25 minutes. Remove from oven (it will be hot!!) and let cool before serving.