Preparation 15 minutes
Cooking time 40 minutes
Servings4
Cider Chicken Stew
Add flavour to plain chicken thighs with this cider sauce recipe!
List of ingredients
- 600g (1 1/3 lb) skinless, boneless chicken thighs
- Flour
- 15ml (1 tablespoon) oil
- 15ml (1 tablespoon) butter
- 1 onion, chopped
- 2 cloves of garlic, chopped
- 1 apple, peeled and diced
- 160ml (2/3 cup) cider
- 310ml (1 1/4 cups) chicken broth
- 1 bay leaf
- 2ml (1/2 teaspoon) dried rosemary
- Salt and ground black pepper to taste
- 60ml (1/4 cup) 35% cooking cream
Preparation
- Flour chicken thighs and shake well to remove excess flour. Set aside.
- In a saucepan, heat the oil over high heat and melt the butter to brown the chicken thighs.
- Add the onions, garlic and apple, and continue cooking for several minutes.
- Deglaze with the cider and reduce by one third.
- Moisten with the broth and bring to a boil.
- Add the bay leaf and rosemary and simmer for approximately 30 minutes, or until the chicken is tender. Season to taste. Remove the bay leaf.
- Add the cream and simmer for 2-3 minutes and serve.
Tip
from the chef
- You don’t have cider handy? You can substitute it with apple juice.