Cider Chicken Stew With Fall Vegetables Recipes

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AUTUMN CHICKEN STEW



Autumn Chicken Stew image

A delicious and easy chicken soup, highlighted with apples and rosemary! You will love this Autumn Chicken Stew recipe!

Provided by Ali

Time 35m

Number Of Ingredients 11

2 Tbsp. olive oil, divided
1 lb. chicken breasts or tenders, diced into bite-sized pieces
1 large onion
2 lbs. of potatoes (I used Yukon gold), diced to the size of the chicken
1 cup chopped carrots
3 sprigs of fresh rosemary (1 tsp dried, or 1/2 tsp. powdered)
1/2 tsp. salt
1/4 tsp freshly ground black pepper
4 cups reduced-sodium chicken broth
2 Granny Smith apples, peeled, cored, and chopped
2 tsp. cider vinegar

Steps:

  • Heat 1 Tbsp. oil in a Dutch oven (or large cooking pot) over medium heat. Add chicken and cook, stirring occasionally, until just cooked through, 3 to 5 minutes. Transfer to a plate.
  • Add the remaining 1 Tbsp. oil to the pot. Add onion, potatoes, carrots, rosemary, salt and pepper and cook, stirring often, until the vegetables begin to soften, 3 to 5 minutes. Add broth and apples; bring to a simmer over high heat. Reduce heat to maintain a simmer and cook, stirring often, until the vegetables are tender, 8 to 10 minutes. Return the chicken to the pot and stir in vinegar. Check seasoning and add extra salt or pepper if desired.

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

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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