Prep Time: 5 min
Cook Time: 20 min
Serves: 4 – 6
Ingredients
Chicken Cider Stew
2 cups apple cider
3 TBSP catsup
2 slices bacon (cut up) – usually I don’t include this
¼ tsp savory
¼ tsp basil
1/8 tsp pepper
App 2 pounds chicken, cut up
4 carrots, thinly sliced
2 medium sweet potatoes, peeled and quartered
2 medium onions, finely chopped
2 stalks celery, cut into 1 inch pieces
1 apple, peeled, cored, and chopped
3 TBSP flour
Method
In large kettle stir together the first 7 ingredients. Add chicken and other ingredients. Cover and simmer until meat and vegetables are tender. Blend the flour and a little of the broth and slowly stir into stew until it is thick and bubbly. You may also use a crock pot, putting in the flour after everything has cooked.
I usually cook the chicken before beginning this recipe and chop it up and add it to the stew. If you don’t want meat, just leave it out. I am also very flexible with proportions- add however much of something you like (I’m very generous with the herbs). I think you can also use apple juice, but I like the ‘tangyness’ of cider. It is usually better the following days.
Myles
After reading the first sentence of your Method, I finally understand the phrase “the pot calling the kettle black”. Neither this recipe nor that phrase is referring to an electric/tea kettle.
Mindy Pobst
Hmmm, so kettle is only for tea in the ‘civilized’ world – I didn’t know that.