Best 2 Chicken Cider Stew Recipes

Chicken cider stew is a classic comfort food that is perfect for a cold winter day or those days when you feel under the weather. This hearty and flavorful stew is made with simple ingredients that you probably already have in your kitchen: chicken, cider, vegetables, and spices. The chicken is braised in the cider until it is fall-off-the-bone tender. The vegetables add sweetness and texture to the stew, and the spices give it a warm and inviting flavor. If you are looking for a delicious and easy-to-make stew, this recipe is sure to become a favorite.

Check out the recipes below so you can choose the best recipe for yourself!

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

Ingredients

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.

CIDER CHICKEN STEW

CIDER CHICKEN STEW image

Categories Soup/Stew Chicken Dinner

Yield 4-5

Number Of Ingredients 19

Ingredients

1 can Crispin Browns Lane Cider (16.9 oz)
1 1/4 lb. skinless, boneless chicken thighs, chopped into 1 in. chunks
3/4 lb. skinless, boneless chicken breast, chopped into 1 in. chunks
3 c. unsalted chicken stock
1 1/2 lb. Yukon Gold Potatoes, peeled and quartered
2 c. parsnip, peeled and cut into 1 in. chunks
2 c. acorn squash, peeled and cut into 1 in. chunks
8 oz. crimini mushrooms, sliced thin
4 ribs of celery, sliced thin
4 medium carrots, peeled, quartered lengthwise and chopped
2 large shallots, finely chopped
3-4 cloves garlic, minced
Small bundle of fresh thyme
3-4 bay leaves
1/3 c. flour (for dredging chicken), plus 1 tbsp.
5 Tbsp. olive oil
Salt & Pepper
4 Tbsp. heavy cream
3 Tbsp. butter

Steps:

Prep veggies & chicken, following above instructions. Heat a dutch oven over medium high heat with 1 Tbsp. oil. Saute mushrooms about 5 min. until tender. Remove from pan,set aside. Add another 2 Tbsp. oil to the pan. Add shallots, garlic, carrots, and celery. Add a 1/2 tsp. salt & pepper. Stir occasionally until the veggies are tender, about 10 min. Remove from pan, set aside. Dredge the chicken bits in the 1/3 c. flour, shake off excess. Working in two batches, heat 1 Tbsp. oil in the pan and cook chicken until browned and fully cooked, about 6 min. each batch. Add a little salt and pepper to season. Remove and set aside. Pour in the whole can of Crispin Browns Lane. Using a flat edged spatula, gently scrape up the browned bits from the bottom of the pan and sides. Add the thyme and bay leaves. In a small bowl, combine 1 c. chicken broth and 1 Tbsp. flour, whisk until there are no lumps. Add to pot along with another 2 cups chicken broth. Bring the pan to a boil and add back in the chicken and cooked veggies (not mushrooms though). Cover, reduce to a simmer and cook 40 mins. Once the 40 mins. is up, stir in the squash, parsnips, and mushrooms. Simmer uncovered for about an hour. What you should be looking for after an hour is a thicker sauce and tender veggies. When your stew is close to finishing up, start your potatoes. Peel and chop your pots and place them into a large pan, add 1/2 tsp. salt, cover with water. Cover pot and bring water to a boil; cook until the potatoes are very tender, 20 minutes or so. When finished, pour out water, add butter, cream, salt and pepper (to taste), and mash.

Tips:

Use a variety of apples. Different types of apples offer different flavors, so using a mix of varieties will create a more complex and interesting stew. Some good options include Granny Smith, Honeycrisp, and Pink Lady.
Don't peel the apples. The skin of the apples adds flavor and texture to the stew. Just be sure to wash them thoroughly before using.
Use a good quality cider. The cider is a key ingredient in this stew, so it's important to use a good one. Look for a cider that is made from 100% apple juice and that doesn't contain any added sugar.
Simmer the stew for at least 1 hour. This will allow the flavors to meld and the chicken to become tender.
Serve the stew with a side of crusty bread or mashed potatoes. This will help to soak up the delicious sauce.

Conclusion:

Chicken cider stew is a hearty and flavorful dish that is perfect for a cold winter day. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a comforting and delicious meal, give chicken cider stew a try.