Chicken, apple and cider stew

Chicken, apple and cider stew
  • Serves icon Serves 4
  • Time icon 20 minutes to make, 45-50 minutes to cook (plus reheating from frozen)

This one-pot chicken, apple and cider stew recipe makes enough for two batches so that you can make dinner once but enjoy eating it twice.

Nutrition: per serving

Calories
424kcals
Fat
11.7g (4g saturated)
Protein
37.7g
Carbohydrates
32g (13.9g sugars)
Fibre
6.4g
Salt
0.6g
Calories
424kcals
Fat
11.7g (4g saturated)
Protein
37.7g
Carbohydrates
32g (13.9g sugars)
Fibre
6.4g
Salt
0.6g

Ingredients

  • 3 tbsp plain flour
  • 8 free-range skinless, boneless chicken thighs, halved
  • 4 free-range skinless chicken breasts, halved
  • 2 tbsp olive oil
  • 4 leeks, sliced into chunks
  • 200g chantenay carrots
  • 200g baby turnips
  • 500ml chicken stock
  • 750ml good-quality medium English cider
  • Bunch of fresh tarragon, roughly chopped, plus extra to serve
  • 4 English eating apples, peeled, cored, chopped into large chunks
  • Buttery mash to serve

Method

  1. Season the flour, then use to coat the chicken. Heat 1 tbsp of the oil in a large casserole and sear the meat, in batches, until golden (4-5 minutes). Remove with a slotted spoon, lower the heat and add the remaining oil.
  2. Add the leeks, cook for 5 minutes, then stir in the carrots and turnips. Add the apples, stock, cider and tarragon. Bring to the boil, cover and lower the heat, then simmer for 45-50 minutes until the chicken is cooked.
  3. Put half the stew in a plastic container. Allow to cool, then seal with a lid and store in the freezer for up to 3 months. Defrost in the fridge overnight, then reheat in a casserole for 30 minutes until piping hot.
  4. Serve the rest with a little extra tarragon, a good grinding of black pepper and some buttery mash.

delicious. tips

  1. Makes enough for two batches. Freeze half for next time.

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