Cider Chicken Stew Recipe

Name: Cider Chicken Stew
Prep time: 15 min
Cook time: 40 min
Yield: 4 servings
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

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

	PREP TIME 15m	COOK TIME 40m
YIELD 4 servings

Instructions

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.