**This is a sponsored post. I received products to use in recipes for this event. All opinions are my own.**
A few years back, I pushed myself out of my comfort zone with an Apple Cider Beef Stew, and it was a huge hit. Could I possibly do it again? I went back and forth between a chili and a stew several times before I finally chose the stew. Things got a little hectic, the weather shifted on me, and suddenly I found myself, down to the wire, trying to get it together.
First, I totally missed the direction to peel the apples. I don't mind though, it gives it a nice color. I also missed that despite having a spice collection of ginormous proportions, I do not have caraway seeds. I used dried parsley, and made a note to start planning my herb garden for 2018.
Apple Chicken Stew
- 1 1/2 teaspoons salt
- 3/4 teaspoon dried thyme
- 1/2 teaspoon pepper
- 1/4 teaspoon caraway seeds (omitted)
- 1 1/2 pounds potatoes, about 4 medium, cut into 3/4" pieces
- 4 carrots, medium, cut into 3/4" pieces
- 1 medium red onion, halved and sliced
- 1 celery, thinly sliced
- 2 pounds boneless skinless chicken breasts, cut into 1" pieces
- 2 tablespoons olive oil
- 1 bay leaf
- 1 large tart apple, peeled
- 1 tablespoon cider vinegar
- 1 1/4 cups apple cider or juice
- For garnish
- Minced fresh parsley
- Mix first four ingredients. In a 5-qt. slow cooker, layer vegetables; sprinkle with half of 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 until chicken is no longer pink and vegetables are tender, 3 to 3-1/2 hours.
- Discard bay leaf. Stir before serving. Sprinkle with parsley.
Yield: 8 servings.
apple, vegetables, chicken, stew
Main Dishes, Slow cooker, Poultry
Created using The Recipes Generator
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