Cider Chicken Stew With Fall Vegetables Recipes

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.

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.