Chicken Cider Stew Food

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.

CIDER STEW

Steps:

• On a medium to medium-high heat, in a large skillet or dutch oven with a cover, heat the fat and cook the onions until browned.
• While the onions are browning, mix the flour with the salt, pepper and thyme.
• When onions are browned, remove them from the pan, set aside, and add the beef.
• When the beef browns, replace the onions and add the flour mixture.
• Stir to coat all.
• Add the cider and ketchup, and bring to a boil, stirring occasionally.
• Then lower the heat and simmer for 1 1/2 hours more, stirring occasionally and skimming the top of the stew if necessary.
• Add the potatoes and carrots and simmer another 30 to 45 minutes, until the vegetables are tender.
• NOTE: The original recipe called for 3 tbs. bacon grease, but I prefer not using that. The butter and olive oil mixture gives excellent results.
• Also, I always double the sauce& seasoning ingredients. If you decide to also, don't forget to double the onions, oil, butter and flour also.

CHICKEN STEW WITH CIDER AND PARSNIPS

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.

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.

CHICKEN AND SWEET POTATO STEW

Steps:

• In large plastic bag, combine flour and garlic salt. Add the chicken and shake until coated.
• Heat oil in nonstick skillet over medium-high heat until hot. Add chicken; cook 3 minutes, or until just browned. Remove chicken from skillet.
• Add onion to skillet; cook and stir 2 minutes until tender; adding some apple juice if necessary to prevent sticking. Stir in remaining apple juice, sweet potatoes, tomatoes, basil and chicken. Bring to a boil. Reduce heat to low; simmer 30 to 35 minutes, or until chicken in no longer pink and potatoes are tender, stirring occasionally.