CIDER CHICKEN STEW

CIDER CHICKEN STEW image

Yield 4-5

Number Of Ingredients 19

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Ingredients

1 can Crispin Browns Lane Cider (16.9 oz)
1 1/4 lb. skinless, boneless chicken thighs, chopped into 1 in. chunks
3/4 lb. skinless, boneless chicken breast, chopped into 1 in. chunks
3 c. unsalted chicken stock
1 1/2 lb. Yukon Gold Potatoes, peeled and quartered
2 c. parsnip, peeled and cut into 1 in. chunks
2 c. acorn squash, peeled and cut into 1 in. chunks
8 oz. crimini mushrooms, sliced thin
4 ribs of celery, sliced thin
4 medium carrots, peeled, quartered lengthwise and chopped
2 large shallots, finely chopped
3-4 cloves garlic, minced
Small bundle of fresh thyme
3-4 bay leaves
1/3 c. flour (for dredging chicken), plus 1 tbsp.
5 Tbsp. olive oil
Salt & Pepper
4 Tbsp. heavy cream
3 Tbsp. butter

Steps:

Prep veggies & chicken, following above instructions. Heat a dutch oven over medium high heat with 1 Tbsp. oil. Saute mushrooms about 5 min. until tender. Remove from pan,set aside. Add another 2 Tbsp. oil to the pan. Add shallots, garlic, carrots, and celery. Add a 1/2 tsp. salt & pepper. Stir occasionally until the veggies are tender, about 10 min. Remove from pan, set aside. Dredge the chicken bits in the 1/3 c. flour, shake off excess. Working in two batches, heat 1 Tbsp. oil in the pan and cook chicken until browned and fully cooked, about 6 min. each batch. Add a little salt and pepper to season. Remove and set aside. Pour in the whole can of Crispin Browns Lane. Using a flat edged spatula, gently scrape up the browned bits from the bottom of the pan and sides. Add the thyme and bay leaves. In a small bowl, combine 1 c. chicken broth and 1 Tbsp. flour, whisk until there are no lumps. Add to pot along with another 2 cups chicken broth. Bring the pan to a boil and add back in the chicken and cooked veggies (not mushrooms though). Cover, reduce to a simmer and cook 40 mins. Once the 40 mins. is up, stir in the squash, parsnips, and mushrooms. Simmer uncovered for about an hour. What you should be looking for after an hour is a thicker sauce and tender veggies. When your stew is close to finishing up, start your potatoes. Peel and chop your pots and place them into a large pan, add 1/2 tsp. salt, cover with water. Cover pot and bring water to a boil; cook until the potatoes are very tender, 20 minutes or so. When finished, pour out water, add butter, cream, salt and pepper (to taste), and mash.