Cider Chicken Casserole Stew
From oldinjun 5 years ago
- 1 hr to make
- Serves 4-6
Another Southern classic that will warm you up this winter.
Ingredients
- Olive oil shopping list
- Salt & pepper to taste shopping list
- 8 boneless & skinless chicken thighs shopping list
- 2-3 carrots cut into strips (8 oz) shopping list
- 2-3 parsnips cut into strips (8 oz) shopping list
- 1 celery stalk diced shopping list
- 2 onions, halved and cut into wedges shopping list
- 8 oz button mushrooms, sliced shopping list
- 4 cloves garlic, chopped shopping list
- 4 sprigs fresh thyme leaves stripped from stems shopping list
- 1 sprig rosemary stripped from stems chopped shopping list
- 1 bay leaf shopping list
- 8 oz cherry tomatoes divided shopping list
- 1 tbls whole grain mustard shopping list
- 1-cup apple cider or unfiltered apple juice shopping list
- 1 tbls of honey shopping list
- 1-cup white wine shopping list
- 1 1/2 cups vegetable stock shopping list
- Fresh flat-leaf parsley, for garnish shopping list
How to make it
- Heat oil in a Dutch oven.
- Season the chicken with salt & pepper.
- Cook chicken until browned on both sides and set aside.
- Add carrots, parsnips, celery, onions, mushrooms, garlic, rosemary, bay leaf, and thyme. Sauté for 5 minutes.
- Add the wine and reduce by half.
- Add the apple cider, vegetable stock, mustard, and honey and bring to a boil.
- Return chicken to pan along with 1/2 the tomatoes. Cover and cook over medium heat for 30-45 minutes.
- Add remaining tomatoes and cook for 10 minutes longer.
- Garnish with parsley.
- Serve with mashed potatoes and salad.
People Who Like This Dish 2
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- oldinjun Pembroke Pines, FL
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