Chicken, apple and cider stew

  • Portion size: Serves 4
  • 20 minutes to make, 45-50 minutes to cook (plus reheating from frozen)
  • Difficulty: easy

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.

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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
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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.
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  5. Serve the rest with a little extra tarragon, a good grinding of black pepper and some buttery mash.

Nutrition

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

Make Ahead

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

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