Best 2 Cider Chicken Stew Recipes

Immerse yourself in the warmth and comfort of a classic "cider chicken stew" recipe. This hearty dish combines tender chicken, crisp vegetables, and a rich cider-based sauce for a delightful culinary experience. Whether you're a seasoned cook or just starting your culinary journey, this versatile recipe offers a delightful blend of flavors and textures that will please the palates of both family and friends.

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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 apples will impart different flavors to the stew. For a classic fall flavor, use a combination of sweet and tart apples, such as Honeycrisp, Granny Smith, and Braeburn. If you want a more unique flavor, try using heirloom apples, such as Pink Lady or Fuji.
Brown the chicken before stewing it. This will help to develop the flavor of the chicken and prevent it from becoming dry.
Use a flavorful broth. The broth is an important part of the stew, so make sure to use a broth that you enjoy the taste of. Chicken broth or vegetable broth are both good options.
Add vegetables to the stew. Vegetables will add flavor, texture, and nutrients to the stew. Good choices include carrots, celery, onions, and potatoes.
Season the stew to taste. Add salt, pepper, and other herbs and spices to taste. Common seasonings for chicken stew include thyme, rosemary, sage, and paprika.
Simmer the stew for at least 30 minutes. This will allow the flavors to meld and the chicken to become tender.
Serve the stew with crusty bread or rice. This will help to soak up the delicious broth.

Conclusion:

Cider chicken stew is a classic fall dish that is easy to make and always a crowd-pleaser. With its tender chicken, flavorful broth, and sweet and tart apples, it's a perfect meal for a chilly night. So next time you're looking for a comforting and delicious meal, give cider chicken stew a try.