Post by Loupy on Oct 9, 2015 19:51:46 GMT -7
CHICKEN CIDER STEW
From: Alanna @ www.kitchenparade.com/
Chicken Cider Stew is a colorful fall stew with moist bites of chicken, sweet potatoes and carrots cooked in apple cider. The recipe makes up quickly and lucky thing, tastes good right away. It's a long-time favorite recipe, mine, yes, but also other Kitchen Parade readers. No wonder, it's hot, it's healthy, it's full of flavor. Better still? It's one of those one-pot quick supper recipes we all love so much. Enjoy!
Hands-on time: 25 minutes
Total preparation time: 50 minutes
Makes 8 cups
Ingredients:
2 slices thick-cut bacon
1 large onion, chopped (about 1 cup)
1 rib celery, chopped (about 1 cup)
1-1/2 pounds skinless, boneless chicken breasts
2 carrots, chopped (about 1 cup)
2 sweet potatoes, peeled and chopped (about 2 cups)
1 apple, cored and chopped in 1/2-inch pieces
2 cups apple cider
1 cup water
3 tablespoons ketchup
1/4 teaspoon thyme (or savory), crushed
1/4 teaspoon dried basil, crushed
1-1/2 teaspoon kosher salt
1/8 teaspoon black pepper
2 tablespoons flour
Instructions:
Cook bacon until crisp over medium heat in a large, heavy Dutch oven or braising dish.
Remove bacon, chop and set aside.
Drain fat from pan, leaving only what coats the surface.
Add onions, celery and chicken and sauté, stirring regularly, until onions are golden and chicken is cooked through.
Add carrots, sweet potatoes and apple and let cook 3-5 minutes, stirring occasionally.
Add apple cider, water, ketchup, salt, savory, basil and pepper.
Let simmer over low-medium heat about 20 minutes until carrots and sweet potatoes are cooked.
Put flour in small dish and slowly add 1/2 cup hot liquid from the stew to make a smooth paste.
Stir into hot stew and cook another five minutes.
Sprinkle with the cooked bacon.
SERVING SUGGESTION
Serve with rice cooked in half water, half apple cider, which adds a sweet, almost nutty flavor to the rice that complements the stew beautifully. That said, this stew is substantial on its own and really doesn't require a starch.
NUTRITION INFORMATION
Per Cup
225 Calories;
2g Tot Fat;
1g Sat Fat;
29g Carb;
3g Fiber;
629mg Sodium;
51mg Cholesterol;
22g Protein.
WEIGHT WATCHERS POINTS
WW Old Points 4 &
WW PointsPlus 5
From: Alanna @ www.kitchenparade.com/
Chicken Cider Stew is a colorful fall stew with moist bites of chicken, sweet potatoes and carrots cooked in apple cider. The recipe makes up quickly and lucky thing, tastes good right away. It's a long-time favorite recipe, mine, yes, but also other Kitchen Parade readers. No wonder, it's hot, it's healthy, it's full of flavor. Better still? It's one of those one-pot quick supper recipes we all love so much. Enjoy!
Hands-on time: 25 minutes
Total preparation time: 50 minutes
Makes 8 cups
Ingredients:
2 slices thick-cut bacon
1 large onion, chopped (about 1 cup)
1 rib celery, chopped (about 1 cup)
1-1/2 pounds skinless, boneless chicken breasts
2 carrots, chopped (about 1 cup)
2 sweet potatoes, peeled and chopped (about 2 cups)
1 apple, cored and chopped in 1/2-inch pieces
2 cups apple cider
1 cup water
3 tablespoons ketchup
1/4 teaspoon thyme (or savory), crushed
1/4 teaspoon dried basil, crushed
1-1/2 teaspoon kosher salt
1/8 teaspoon black pepper
2 tablespoons flour
Instructions:
Cook bacon until crisp over medium heat in a large, heavy Dutch oven or braising dish.
Remove bacon, chop and set aside.
Drain fat from pan, leaving only what coats the surface.
Add onions, celery and chicken and sauté, stirring regularly, until onions are golden and chicken is cooked through.
Add carrots, sweet potatoes and apple and let cook 3-5 minutes, stirring occasionally.
Add apple cider, water, ketchup, salt, savory, basil and pepper.
Let simmer over low-medium heat about 20 minutes until carrots and sweet potatoes are cooked.
Put flour in small dish and slowly add 1/2 cup hot liquid from the stew to make a smooth paste.
Stir into hot stew and cook another five minutes.
Sprinkle with the cooked bacon.
SERVING SUGGESTION
Serve with rice cooked in half water, half apple cider, which adds a sweet, almost nutty flavor to the rice that complements the stew beautifully. That said, this stew is substantial on its own and really doesn't require a starch.
NUTRITION INFORMATION
Per Cup
225 Calories;
2g Tot Fat;
1g Sat Fat;
29g Carb;
3g Fiber;
629mg Sodium;
51mg Cholesterol;
22g Protein.
WEIGHT WATCHERS POINTS
WW Old Points 4 &
WW PointsPlus 5