Apple Cider Chicken Stew With Parsnips Easy Real Food Recipes

CHICKEN STEW WITH CIDER AND PARSNIPS

Steps:

• Heat the oven to 400°F
• In a large pot or Dutch oven, heat the oil over moderately high heat. Season the chicken thighs and drumsticks with 1/4 teaspoon fo the salt and the pepper. Cook the chicken until browned, turning, about 8 minutes in all. Remove. Pour off all but 1 tablespoon of the fat from the pot.
• Reduce the heat to moderate and stir the flour. Whisk in the cider and the broth and bring to a simmer, scraping the bottom of the pot to dislodge any browned bits. Add the onion, parsnips, carrots, thyme and the remaining 1/2 teaspoons of the salt. Simmer, partially covered, for 10 minutes.
• Return the chicken to the pot. Bring the stew back to a simmer, cover, and put in the preheated oven until the chicken is done and the vegetable are tender, about 15 minutes.

APPLE CHICKEN STEW

Steps:

• Mix first 4 ingredients. In a 5-qt. slow cooker, layer vegetables; sprinkle with half the salt mixture., Toss chicken with oil and remaining salt mixture. In a large skillet over medium-high heat, brown chicken in batches. Add to slow cooker. Top with bay leaf and apple. Add vinegar and cider., Cook, covered, on high 3 to 3-1/2 hours, until chicken is no longer pink and vegetables are tender. Discard bay leaf. Stir before serving. Sprinkle with parsley.

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.

APPLE CIDER CHICKEN

Steps:

• Heat oil and 1 tablespoon butter in a skillet over medium-high heat. Season the chicken breasts with salt and pepper, add to pan and sear until golden, about 4 minutes each side. Remove chicken from pan, and set aside. Add remaining butter and onion, apple, garlic, thyme and bay leaves. Saute until apple begins to get color and onions soften, about 6 minutes. Add flour and stir 2 to 3 minutes. Nestle chicken back into pan, add cider, bring to a boil, reduce to a simmer and cover. Cook until chicken is cooked through, about 12 minutes.

CROCK POT APPLE CHICKEN STEW (LOW FAT)

Steps:

• In a slow cooker, layer potatoes, carrots, onion and celery.
• Combine salt, thyme, pepper and caraway; sprinkle half over veggies.
• In a skillet, saute the chicken cubes in oil, until browned; transfer to a slow cooker.
• Top with apple.
• Combine the apple cider and vinegar; pour over chicken and apple.
• Sprinkle with remaining salt mixture.
• Top with bay leaf.
• Cover, and cook on high for 4-5 hours, or until veggies are tender, and chicken is cooked.
• Remove the bay leaf.
• Stir before serving.

CHICKEN CIDER STEW

Steps:

• 1. I removed the chicken & skin off the bones and placed in the pan and added the broth and cider and put on low heat. Then, sliced my veggies and got them ready. I cooked this in a pan over medium heat on the stove. I added sauteed onions, parsnips, carrots, yams, beau monde, onion salt, thyme, and pepper. I cooked this for 35 - 45 minutes till the veggies are tender.
• 2. I removed the skin from the pot and then added a mixture of cornstarch and water to thicken up the broth. I tasted the stew and added a little more salt and pepper.
• 3. I have spooned this over egg noodles or biscuits. But would be good over a bed of rice or even mashed potatoes.
• 4. Sept. 26th, 2014 --- One of my first recipes that I love to make for the fall season.