Chicken, apple and cider stew
- November 2011
- Serves 4
- 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.
- 11.7g (4g saturated)
- 32g (13.9g sugars)
- 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
- 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.
- 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.
- 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.
- Serve the rest with a little extra tarragon, a good grinding of black pepper and some buttery mash.
Makes enough for two batches. Freeze half for next time.
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