Chicken Cider Stew Recipes

CHICKEN CIDER STEW

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

Chicken Cider Stew image

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.

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

APPLE CHICKEN STEW

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

Apple Chicken Stew image

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

Ingredients

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

CHICKEN STEW WITH CIDER AND PARSNIPS

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

Chicken Stew With Cider and Parsnips image

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

Ingredients

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

More about "chicken cider stew recipes"

CIDER VINEGAR CHICKEN STEW - FOODIECRUSH

Web Nov 4, 2020 3 cups chicken broth 4 tablespoons butter , divided 1 tablespoon parsley , minced 1 pound egg noodles Instructions Preheat …
From foodiecrush.com
5/5 (22)
Total Time 1 hr 10 mins
Category Main Course
Calories 568 per serving

Trim the fat from the chicken thighs and slice into 1-inch cubes. Season well with the kosher salt and freshly ground black pepper. In a large heavy-bottomed pot or cast-iron dutch oven, heat the 2 tablespoons of olive oil over medium high heat. Add the chicken and cook the chicken in batches if needed, until browned, about 10 minutes. Transfer the chicken to a bowl.
Wipe out any of the extra crispy bits from the pot and add the last tablespoon of olive oil. Add the carrots, garlic, and leek and cook until the leek softens, about 5 minutes. Add the flour and cook for 2 minutes to lose it's raw flavor. Add the vinegar and stir, scraping the browned bits from the bottom of the pot, as the vinegar cooks down and thickens, about 3 minutes. Add the chicken broth and bring to a boil. Add the chicken back to the pot and cover with a lid. Transfer the pot to the oven and cook for 30 minutes.
Meanwhile, bring a large pot of water to a boil and cook the noodles in salted water according to package directions. Drain, then add back to the pot. Add 2 tablespoons of the butter to the noodles and season with kosher salt and freshly ground black pepper. Set aside, cover and keep warm.

Chicken Cider Stew Recipes

CHICKEN CIDER STEW

APPLE CHICKEN STEW

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

CHICKEN STEW WITH CIDER AND PARSNIPS

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.

More about "chicken cider stew recipes"

CIDER VINEGAR CHICKEN STEW - FOODIECRUSH

CHICKEN STEW WITH CIDER AND PARSNIPS - FOOD & WINE

25 TERRIFIC CHICKEN STEWS | MYRECIPES

24 HEARTY CHICKEN STEW RECIPES MOM USED TO MAKE

CHICKEN CIDER STEW | TASTY KITCHEN: A HAPPY RECIPE …

CHICKEN, CIDER AND VEGETABLE CASSEROLE RECIPE | DELICIOUS.

CHICKEN STEW | RECIPETIN EATS

APPLE CIDER CHICKEN STEW WITH PARSNIPS - EASY REAL FOOD

CHICKEN CIDER STEW - KITCHEN PARADE

ROAST CHICKEN & CIDER STEW - GREAT BRITISH FOOD

30 EASY CROCK POT RECIPES THAT'LL MAKE MEAL PREP A CINCH - REAL …

APPLE CIDER CHICKEN - EATINGWELL

THIS CHICKEN ADOBO RECIPE CAN JUMP-START YOUR LOVE OF

CHICKEN STEW WITH CIDER AND CHORIZO RECIPE - BBC FOOD

CHICKEN CIDER STEW RECIPE ON FOOD52

CHICKEN, APPLE AND CIDER STEW RECIPE | DELICIOUS. MAGAZINE

SUMMER CIDER CHICKEN AND VEGETABLE STEW RECIPE / RIVERFORD

CHICKEN STEW WITH CIDER AND PARSNIPS RECIPE | RECIPES.NET

CHICKEN IN CIDER RECIPE - BBC FOOD

CHICKEN FRICASSEE WITH APPLES

SLOW-COOKER STOUT & CHICKEN STEW - EATINGWELL

CHICKEN STEW WITH CIDER AND PARSNIPS - CHICKEN …

CHICKEN CIDER STEW – IDE RECIPE

You'll also love

Related Search