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Chicken and apple stew

During the cold months I find stews, casseroles and hearty soups the most satisfying meals. They are easy to prepare, then the oven, stove or pressure cooker does most of the cooking! Also, they can be a vehicle of  lots of veggies, making them a healthy choice during the winter when our immune-system needs a boost. This chicken and apple stew is a perfect example – full of vitamins, yet it’s a bit naughty too as it’s cooked in cider. So it's perfect for lazy weekends, shared with friends and family! Serve it with a mash or crusty bread.
Print Recipe
Prep Time 5 minutes
Cook Time 1 hour
Resting Time 4 hours
Total Time 1 hour 10 minutes
Servings: 4 people
Cuisine: French
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 Tbsp food cornflour or starch
  • 8 chicken drumsticks and/or tights
  • 2 leeks
  • 150 g thin carrots
  • 100 g thin parsnips peeled
  • 250 ml chicken stock
  • 1 can 330 ml of apple cider
  • 1 handful of tarragon chopped
  • 2 apples
  • Olive oil

Method
 

  1. Place the chicken in a freezer bag then add the flour and a few pinches of salt. Shake the bag well, making sure that the chicken pieces are evenly coated.
  2. Cut the leeks, carrots and parsnips into 3cm thick chunks.
  3. Heat 1 Tbsp of oil in a heavy-based pan, then sear he chicken pieces for about 5 minutes, until golden, then transfer them to a plate.
  4. Add the leek and cook for about 5 minutes until soft, then add the carrots and turnips.
  5. Meanwhile, peel and core the apples, then chop them into large chunks.
  6. Add the apple and tarragon to the pan, then pour in the cider and the stock. Bring to the boil, then simmer, under cover, for about 45 minutes, until you get a thick stew.
  7. Serve it with chopped tarragon sprinkled over it.