Cider Chicken Stew Recipes

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CHICKEN STEW WITH CIDER AND PARSNIPS



Chicken Stew With Cider and Parsnips image

Carrots, parsnips and chicken simmer in a sauce of apple cider and chicken broth, making a delicious and homey stew - perfect for a chilly fall evening. Simple boiled potatoes, egg noodles, or rice would be perfect for catching the stew's extra sauce.

Provided by Chef mariajane

Categories     Stew

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12

2 tablespoons cooking oil
4 chicken thighs
4 chicken drumsticks
3/4 teaspoon salt
1/4 teaspoon fresh ground pepper
1 tablespoon flour
1 cup apple cider
1 1/2 cups canned low sodium chicken broth or 1 1/2 cups homemade stock
1 onion, cut into thin slices
1 lb parsnip, cut into 1-inch pieces
2 carrots, cut into 1-inch pieces
1/2 teaspoon dried thyme

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.

Nutrition Facts : Calories 507.6, Fat 28.5, SaturatedFat 7, Cholesterol 138.1, Sodium 628.5, Carbohydrate 28.9, Fiber 7, Sugar 8.2, Protein 34.2

APPLE CHICKEN STEW



Apple Chicken Stew image

My husband and I enjoy visiting the apple orchards in nearby Nebraska City. We always make sure to buy extra cider to use in this sensational slow-cooked stew. -Carol Mathias, Lincoln, Nebraska

Provided by Taste of Home

Categories     Dinner

Time 3h35m

Yield 8 servings (2 quarts).

Number Of Ingredients 15

1-1/2 teaspoons salt
3/4 teaspoon dried thyme
1/2 teaspoon pepper
1/4 to 1/2 teaspoon caraway seeds
1-1/2 pounds potatoes (about 4 medium), cut into 3/4-inch pieces
4 medium carrots, cut into 1/4-inch slices
1 medium red onion, halved and sliced
1 celery rib, thinly sliced
2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
2 tablespoons olive oil
1 bay leaf
1 large tart apple, peeled and cut into 1-inch cubes
1 tablespoon cider vinegar
1-1/4 cups apple cider or juice
Minced fresh parsley

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.

Nutrition Facts : Calories 284 calories, Fat 6g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 533mg sodium, Carbohydrate 31g carbohydrate (9g sugars, Fiber 4g fiber), Protein 26g protein. Diabetic Exchanges

CHICKEN CIDER STEW



Chicken Cider Stew image

This is one delicious stew and perfect for the autumn season. It is so satistfying with the wonderful flavors of apple cider throughout but not overpowering. Add in the chicken and all the vegetables and seasonings and you'll be sure to have a second helping of this stew. I love the aroma of this cooking up in the kitchen and...

Provided by Kimberly Biegacki

Categories     Other Soups

Time 40m

Number Of Ingredients 13

1 small all ready cooked chicken (i used a rotisserie chicken from the grocery store)
1 1/2 c apple cider
2 1/2 c chicken broth
1/2 medium onion, sliced
4 medium parsnips, sliced
2-3 medium carrots, sliced
1 large yam, sliced
1 tsp thyme
1 Tbsp beau monde seasoning
1 tsp salt
1 1/2 tsp pepper
1/2 tsp onion powder w/parsley
2 Tbsp corn starch (to thicken it up) & equal parts water

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.

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  • Heat the oven to 400°. In a large pot or Dutch oven, heat the oil over moderately high heat. Season the chicken thighs and drumsticks with 1/4 teaspoon of 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 in the flour. Whisk in the cider and the broth and bring to a simmer, scraping the bottom of the pot to dislodge any brown bits. Add the onion, parsnips, carrots, thyme, and the remaining 1/2 teaspoon of 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 vegetables are tender, about 15 minutes.

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