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Monday, November 7, 2011

Cider Chicken Stew

Stop what you're doing, go to the grocery story and make this for dinner. If there was one dish I could have any day there was a chill in the air, it would be this: Crispin Cider Stew with Mashed Potatoes. 

The List: 
1 can Crispin Browns Lane Cider (16.9 oz) + extra for drinking
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 

Do your prep work! Getting all of your veggies and chicken prepped before you begin will assure that you do not scorch your pot (wait to dredge the chicken though).

Heat a dutch oven over medium high heat with 1 Tbsp. oil.  Toss in your sliced mushrooms and saute about 5 minutes until tender. Remove from pan into a bowl and set aside. 
Smell the magic of the mirepoix
Add another 2 Tbsp. oil to the pan and toss in your shallots, garlic, carrots, and celery. Add a 1/2 tsp. each Kosher salt and freshly ground pepper. Stir occasionally until the veggies are tender, about 10 minutes. Remove from pan to a bowl and set aside. 
Dredge the chicken bits in the 1/3 c. flour, shaking off excess. Working in two batches, heat 1 Tbsp. oil in the pan and cook chicken until browned and fully cooked, about 6 minutes each batch. Add a little salt and pepper to season.  Remove and set aside. Your pan may get a lot of brown bits on the bottom, this is good, don't worry. Just don't let them burn,  those bits are great flavor!
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.

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 minutes.

Ok, so now you've got 40 minutes to kill, crack open a cider, set a timer, and take a load off. 
So once the 40 minutes 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.

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 (I like to leave just a teeny bit of the cooking water in my pot), add butter, cream, salt and pepper (to taste), and mash away. You could also use a hand mixer to get super creamy, fluffy potatoes.

Now you're ready to serve! Make sure that you get all your thyme stems and bay leaves removed so they don't end up on someone's plate. Serve up a big scoop of potatoes and smoother with delicious stew. Pour yourself another cider and bon app├ętite! 


  1. Looks yummy Katie! Perfect comfort food for a cold Minnesota night!.
    What's for dessert?

  2. Thanks Karen! Should have a couple sweets coming up soon here, better check back! :)

  3. looks scrumptious ,can't wait to try this !