Cider Chicken Stew Recipes

JAMAICAN BROWN STEW CHICKEN

Steps:

• Place habanero, thyme, garlic, ginger, light parts of green onions, brown sugar, black pepper, kosher salt, smoked paprika, allspice, and vinegar for marinade into a large mixing bowl and whisk to combine.
• Make 2 slices into the skin side of each thigh, perpendicular to the bone, about 1 inch apart, cutting all the way down to the bone. Add chicken thighs to the marinade and toss thoroughly until evenly coated. Place a piece of plastic wrap over the chicken and transfer to the refrigerator, 12 hours or overnight. If possible, toss several times during the marinating time.
• Remove the chicken from the marinade. Scrape off any chunks of marinade from chicken into the bowl and reserve for later.
• Heat 2 tablespoons oil in a large, deep, heavy-bottomed skillet or Dutch oven over medium-high heat until almost smoking hot. Add chicken and brown well on both sides, about 5 minutes, working in batches if necessary. Once all the chicken is browned, remove to the marinade bowl and reserve.
• Heat the same pan over medium-high heat. Add onion and a pinch of salt; saute in the fat until golden brown, 3 to 5 minutes. Add 1 tablespoon brown sugar and cook until everything caramelizes and turns a dark brown, 3 to 5 minutes more.
• Carefully add chicken broth, ketchup, and bay leaves to the pan; bring to a boil. Add carrots, bell peppers, browned chicken thighs, and reserved marinade.
• Reduce the heat to medium-low and simmer, stirring occasionally, until the chicken is tender and no longer pink in the centers, and the sauce has reduced and thickened, 1 to 1 1/2 hours, skimming the excess fat that comes to the top and basting the chicken with the sauce occasionally. Taste and adjust seasoning. Toss in reserved sliced green onions. Serve immediately.

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.

CIDER CHICKEN STEW WITH FALL VEGETABLES

Steps:

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

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.