Chicken Cider Stew is a colorful fall stew with moist bites of chicken, sweet potatoes and carrots cooked in apple cider. The recipe makes up quickly and lucky thing, tastes good right away. It's a long-time favorite recipe, mine, yes, but also other Kitchen Parade readers. No wonder, it's hot, it's healthy, it's full of flavor. Better still? It's one of those one-pot quick supper recipes we all love so much. Enjoy!
"I absolutely love the Apple Cider Chicken Stew." ~ Amanda
"My husband ... loved it, and so did I!" ~ Kirsten
"I tried this over the weekend and it was excellent!" ~ Jenn
"Apple Cider Chicken Stew is DELISH!" ~ ColoradoCookie
"Excellent recipe and open to experimentation." ~ Phil
"OMG!!! That was great!!!! All full and happy." ~ Ann
"I made it last night – good!" ~ Pat
Over the years, I’ve collected several recipes that feature sweet potato, the thick-skinned, orange-fleshed tuber so packed with Vitamins A and C that some nutritionists call them a “super food”.
Especially plentiful during the fall, sweet potatoes carry about a third fewer calories and carbohydrates than white potatoes. Even low-carb diets encourage sweet potatoes when others are a no-no.
If your experience with sweet potatoes is limited to sweet concoctions topped with marshmallow, try these simple recipes and be treated to rich flavor unadulterated by added sugar. I could make a meal out of either one!
MASHED SWEET POTATOESCook peeled sweet potatoes in boiling water until soft. Drain the water, then mash until smooth. Season lightly with salt and pepper. Top with a touch of butter.
ROASTED SWEET POTATOESPeel sweet potatoes and slice cross-wise about 1/3” thick. Spray or lightly brush both sides with olive oil, then arrange in single layer on a baking sheet. Sprinkle lightly with salt or parmesan cheese and bake at 350F for 30-40 minutes or until edges become crispy and centers soft.
QUICK SUPPER RECIPE:
CHICKEN CIDER STEW
Total preparation time: 50 minutes
Makes 8 cups
- 2 slices thick-cut bacon
- 1 large onion, chopped (about 1 cup)
- 1 rib celery, chopped (about 1 cup)
- 1-1/2 pounds skinless, boneless chicken breasts
- 2 carrots, chopped (about 1 cup)
- 2 sweet potatoes, peeled and chopped (about 2 cups)
- 1 apple, cored and chopped in 1/2-inch pieces
- 2 cups apple cider (see TIPS)
- 1 cup water
- 3 tablespoons ketchup
- 1/4 teaspoon thyme (or savory), crushed
- 1/4 teaspoon dried basil, crushed
- 1-1/2 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 2 tablespoons flour
Cook bacon until crisp over medium heat in a large, heavy Dutch oven or braising dish. Remove bacon, chop and set aside.
Drain fat from pan, leaving only what coats the surface. Add onions, celery and chicken and sauté, stirring regularly, until onions are golden and chicken is cooked through.
Add carrots, sweet potatoes and apple and let cook 3-5 minutes, stirring occasionally. Add apple cider, water, ketchup, salt, savory, basil and pepper. Let simmer over low-medium heat about 20 minutes until carrots and sweet potatoes are cooked.
Put flour in small dish and slowly add 1/2 cup hot liquid from the stew to make a smooth paste. Stir into hot stew and cook another five minutes. Sprinkle with the cooked bacon. Serve and savor!
SERVING SUGGESTION Serve with rice cooked in half water, half apple cider, which adds a sweet, almost nutty flavor to the rice that complements the stew beautifully. That said, this stew is substantial on its own and really doesn't require a starch.
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