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- 1.5 lbs chicken thighs, skinless and boneless, cut into bite-sized pieces - 1 large onion, diced - 3 cloves garlic, minced - 3 medium carrots, sliced - 2 stalks celery, diced - 2 cups low-sodium chicken broth - 1 cup apple cider - 2 medium apples (preferably Granny Smith), cored and diced - 2 tablespoons olive oil Chicken thighs are my go-to choice. They stay juicy and tender. The onion adds flavor and sweetness. Garlic gives a nice depth to the stew. Carrots and celery add color and crunch. The broth ties everything together, while apple cider gives a sweet kick. Finally, diced apples add a hint of tartness. - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - Salt and pepper to taste - Fresh parsley, chopped for garnish Thyme and rosemary are classic herbs in stew. They bring warmth and earthiness. Salt and pepper are key for balance. For garnish, fresh parsley adds a pop of color and freshness. - Large pot or Dutch oven - Wooden spoon - Knife and cutting board A large pot or Dutch oven helps with even cooking. A wooden spoon is great for stirring without scratching your pot. Use a sharp knife and cutting board for prepping your ingredients. You can swap chicken thighs with breasts or even use turkey. For a vegetarian version, replace chicken with hearty vegetables like mushrooms or chickpeas. - Start by chopping the onion, garlic, carrots, and celery. Dice them into small pieces. - Season the chicken thighs with salt and pepper. This adds flavor before cooking. - Heat 2 tablespoons of olive oil in a large pot over medium heat. This will be the base for your stew. - Add the chopped onion to the pot. Sauté it for about 5 minutes until it turns translucent. - Stir in the minced garlic and cook for 1 more minute. This will bring out its rich flavor. - Add the chicken pieces to the pot. Cook them for 7-10 minutes until they turn lightly brown on all sides. - Add the sliced carrots and diced celery to the pot. Let them soften for about 3-4 minutes. - Pour in 2 cups of low-sodium chicken broth and 1 cup of apple cider. This will create a delicious base. - Add 2 diced apples, dried thyme, and dried rosemary. Stir everything together well. - Bring the stew to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 25-30 minutes. - Stir occasionally to ensure even cooking. The chicken should be cooked through, and the vegetables tender. - Taste the stew and add more salt and pepper if needed. Adjust to your preference. - Serve the stew hot in bowls. It goes well with fresh bread or rice. - Garnish each bowl with chopped fresh parsley for a pop of color and flavor. - Best practices for seasoning Use salt and pepper to bring out the dish's natural taste. I like to add these right after browning the chicken. This step infuses flavor into the meat. - Suggestions for adding depth Try adding a splash of balsamic vinegar or a dash of hot sauce. These small additions can create a more complex flavor. Fresh herbs like thyme or rosemary can also boost the taste. - Optimal cooking methods I prefer using a Dutch oven for this stew. The thick walls help keep heat steady. This method ensures even cooking and rich flavors. - Tips for even cooking Cut all vegetables into similar sizes. This way, they cook evenly. Stir the stew occasionally to avoid sticking. A gentle simmer helps everything cook through perfectly. - Quick prep methods Chop your veggies ahead of time. You can even do this the night before. This makes your cooking time faster and smoother when you're ready to cook. - Using prepped ingredients Store-bought diced onions or pre-cut chicken can save time. Just make sure they are fresh. These shortcuts help you prepare your meal without losing flavor. {{image_2}} You can switch up the chicken thighs for other proteins. Try chicken breasts, turkey, or even diced pork. Each option brings a new taste to the stew. You can also use plant-based proteins like chickpeas or tofu for a meatless dish. Seasonal vegetables are great for this stew. In fall, add sweet potatoes or butternut squash. In spring, add peas or green beans. Each veggie adds its own flavor and texture. Using different herbs can change the stew's taste. Instead of thyme and rosemary, try basil, oregano, or sage. Fresh herbs can boost the flavor even more. You can also enhance the stew with spices. Adding a pinch of cayenne can give it a nice kick. For a sweeter touch, sprinkle in cinnamon or nutmeg. These spices can create a warm and cozy vibe. If you need a gluten-free option, check the chicken broth. Use a gluten-free broth to keep it safe. This dish will still be hearty and delicious. To make it low-sodium, use low-sodium broth and skip added salt. You’ll still get great flavor without the extra sodium. Adjust your seasonings to keep it tasty. To keep your apple cider chicken stew fresh, store it in the fridge. Use an airtight container for best results. Make sure the stew cools before sealing it. It can last up to four days in the fridge. If you want to store it longer, freezing is a great option. Pour the cooled stew into freezer-safe bags or containers. Remove as much air as possible before sealing. This will prevent freezer burn and keep the stew tasty. When it’s time to enjoy your leftovers, safety is key. Always reheat stew to at least 165°F. You can use a pot on the stove or a microwave. For the stove, pour the stew into a pot and heat over medium-low. Stir often to keep it from sticking. For the microwave, use a microwave-safe bowl and cover it loosely. Heat in short bursts, stirring in between. This will help keep the texture nice and prevent it from drying out. In the fridge, apple cider chicken stew lasts about four days. If you freeze it, it can stay good for up to three months. Always check for signs of spoilage. Look for off smells, changes in color, or a strange texture. If you notice these signs, it’s best to throw it away. Storing it properly will ensure you enjoy every last bite! Yes, you can use chicken breasts. They will cook faster than thighs. This change may alter the stew's flavor and texture. Chicken thighs have more fat, which gives a richer taste. If you use breasts, be careful not to overcook them. They can dry out quickly. Several side dishes go well with apple cider chicken stew. Here are some tasty options: - Crusty bread for dipping - A fresh green salad - Roasted vegetables like Brussels sprouts - Mashed potatoes for added comfort - Rice to soak up the stew These sides balance the stew’s flavors and add variety to your meal. Making apple cider chicken stew in a slow cooker is simple. First, brown the chicken and onions in a skillet. This step adds flavor. Next, add all ingredients to the slow cooker. Set it on low for 6-8 hours or high for 3-4 hours. Stir occasionally if possible. Check for doneness before serving. This method makes it easy and lets the flavors blend well. This blog post covered all you need to know about making apple cider chicken stew. We explored key ingredients, detailed preparation steps, and provided handy tips for enhancing flavor. You learned how to store leftovers and make useful adjustments for dietary needs. Final thoughts: Cooking can be fun and rewarding. With these tips, you can create a dish everyone will enjoy. Now it’s time to gather your ingredients and start cooking!

Apple Cider Chicken Stew

Warm up your evenings with this delicious Apple Cider Chicken Stew! This hearty recipe combines tender chicken, fresh vegetables, and sweet apples for a comforting meal that’s perfect for chilly nights. In just 45 minutes, you can create a flavorful dish that will delight your family and friends. Ready to impress? Click through to discover the full recipe and start cooking today!
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Ingredients
  

1.5 lbs chicken thighs, skinless and boneless, cut into bite-sized pieces

1 large onion, diced

3 cloves garlic, minced

3 medium carrots, sliced

2 stalks celery, diced

2 cups low-sodium chicken broth

1 cup apple cider

2 medium apples (preferably Granny Smith), cored and diced

2 tablespoons olive oil

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and pepper to taste

Fresh parsley, chopped for garnish

Instructions
 

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onions and sauté until they become translucent, about 5 minutes.

    Stir in the minced garlic, cooking for an additional minute until fragrant.

      Add the chicken pieces to the pot, season with salt and pepper, and cook until they are lightly browned on all sides, about 7-10 minutes.

        Incorporate the sliced carrots and diced celery, allowing them to soften for about 3-4 minutes.

          Pour in the chicken broth and apple cider, then add the diced apples, thyme, and rosemary. Stir everything together.

            Bring the stew to a gentle boil, then reduce the heat to low, covering the pot. Let it simmer for 25-30 minutes, stirring occasionally until the chicken is cooked through and the vegetables are tender.

              Taste and adjust seasoning with additional salt and pepper if necessary.

                Serve the stew hot, garnished with fresh chopped parsley.

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4