Cider Chicken Stew

Name: Cider Chicken Stew
Ingredients: 1 can Crispin Browns Lane Cider (16.9 oz); 1 1/4 lb. skinless, boneless chicken thighs, chopped into 1 in. chunks; 3/4 lb. skinless, boneless chicken breast, chopped into 1 in. chunks; 3 c. unsalted chicken stock; 1 1/2 lb. Yukon Gold Potatoes, peeled and quartered; 2 c. parsnip, peeled and cut into 1 in. chunks; 2 c. acorn squash, peeled and cut into 1 in. chunks; 8 oz. crimini mushrooms, sliced thin; 4 ribs of celery, sliced thin; 4 medium carrots, peeled, quartered lengthwise and chopped; 2 large shallots, finely chopped; 3-4 cloves garlic, minced; Small bundle of fresh thyme; 3-4 bay leaves; 1/3 c. flour (for dredging chicken), plus 1 tbsp.; 5 Tbsp. olive oil; Salt & Pepper; 4 Tbsp. heavy cream; 3 Tbsp. butter

19 ingredients

1 steps

Ingredients

1 can Crispin Browns Lane Cider (16.9 oz)
1 1/4 lb. skinless, boneless chicken thighs, chopped into 1 in. chunks
3/4 lb. skinless, boneless chicken breast, chopped into 1 in. chunks
3 c. unsalted chicken stock
1 1/2 lb. Yukon Gold Potatoes, peeled and quartered
2 c. parsnip, peeled and cut into 1 in. chunks
2 c. acorn squash, peeled and cut into 1 in. chunks
8 oz. crimini mushrooms, sliced thin
4 ribs of celery, sliced thin
4 medium carrots, peeled, quartered lengthwise and chopped
2 large shallots, finely chopped
3-4 cloves garlic, minced
Small bundle of fresh thyme
3-4 bay leaves
1/3 c. flour (for dredging chicken), plus 1 tbsp.
5 Tbsp. olive oil
Salt & Pepper
4 Tbsp. heavy cream
3 Tbsp. butter

Directions

1

{"0":"Prep veggies & chicken, following above instructions.","2":"Heat a dutch oven over medium high heat with 1 Tbsp. oil. Saute mushrooms about 5 min. until tender. Remove from pan,set aside.","4":"Add another 2 Tbsp. oil to the pan. Add shallots, garlic, carrots, and celery. Add a 1\/2 tsp. salt & pepper. Stir occasionally until the veggies are tender, about 10 min. Remove from pan, set aside.","6":"Dredge the chicken bits in the 1\/3 c. flour, shake off excess. Working in two batches, heat 1 Tbsp. oil in the pan and cook chicken until browned and fully cooked, about 6 min. each batch. Add a little salt and pepper to season. Remove and set aside.","8":"Pour in the whole can of Crispin Browns Lane. Using a flat edged spatula, gently scrape up the browned bits from the bottom of the pan and sides. Add the thyme and bay leaves.","10":"In a small bowl, combine 1 c. chicken broth and 1 Tbsp. flour, whisk until there are no lumps. Add to pot along with another 2 cups chicken broth. Bring the pan to a boil and add back in the chicken and cooked veggies (not mushrooms though). Cover, reduce to a simmer and cook 40 mins.","12":"Once the 40 mins. is up, stir in the squash, parsnips, and mushrooms. Simmer uncovered for about an hour. What you should be looking for after an hour is a thicker sauce and tender veggies.","14":"When your stew is close to finishing up, start your potatoes. Peel and chop your pots and place them into a large pan, add 1\/2 tsp. salt, cover with water. Cover pot and bring water to a boil; cook until the potatoes are very tender, 20 minutes or so. When finished, pour out water, add butter, cream, salt and pepper (to taste), and mash."}