About this recipe:A delicious stew, which will be warmly welcomed during the cold winter months. Chicken is simmered with vegetables and apples in cider-flavoured chicken stock. This recipe will also work well with pork.
2 tablespoons olive oil
3 skinless, boneless chicken breast fillets, cut into cubes
2 bay leaves
2 teaspoons salt
1 teaspoon dried thyme
1/2 teaspoon ground black pepper
1/4 teaspoon caraway seeds
160g chopped red onion
1 large clove garlic, finely chopped
1 stick celery, sliced
4 potatoes, cut into cubes
4 carrots, sliced 5mm thick
2 parsnips, sliced 5mm thick
3 Cox apples, peeled, cored and chopped
750ml chicken stock or more if needed
500ml apple cider
1 tablespoon cider vinegar
4 tablespoons chopped fresh parsley
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Heat oil in a large pot over medium heat; cook the chicken until it begins to brown. Add the bay leaves, salt, thyme, black pepper, caraway seeds, red onion, garlic, celery, potatoes, carrots, parsnips, apples, chicken stock, apple cider and cider vinegar to the pot. There should be enough liquid to just cover the vegetables. If not, add more chicken stock to cover the vegetables.
Bring the mixture to a simmer and cook, stirring occasionally, until the carrots are tender, about 30 minutes. Remove the bay leaves and garnish with the parsley to serve.
I had random ingredients in the cupboard and chicken breast and a can of cider in the fridge. Other than a few herbs missing and using leek instead of red onion, I used what I had, this tasted so good and my children loved it. A great way to use up what I have - 18 Feb 2016