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Cider Chicken Stew With Fall Vegetables

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“Red potatoes, carrots, peas, and sautéed chicken stewed in a sweet, tangy apple-cider sauce. Great with a tossed salad and whole grain bread. Stored in an airtight container this will keep in the freezer for up to 3 months, except the peas will loose their texture.”
1hr 30mins

Ingredients Nutrition


  1. Trim fat off chicken.
  2. Season flour with 1/2 teaspoon salt and 1/4 teaspoon pepper.
  3. Dredge chicken in flour and shake off excess back into the bowl; reserve 1 1/2 tablespoons flour.
  4. In a Dutch oven or large, flameproof casserole dish, melt the butter with the oil over med-high heat; sauté the chicken until golden brown (5-7 minutes).
  5. Remove to a plate and pour off all but 1 tablespoon of oil from the pan.
  6. Add the shallots and sauté until soft and fragrant (1 minute).
  7. Add the cider and wine and bring to a boil, scraping up any brown bits.
  8. Tie the thyme, cloves, cinnamon, and bay in a cheesecloth bag and add to the wine mixture.
  9. Boil for 5 minutes.
  10. Add the chicken stock, vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
  11. Return the chicken to the pan along with any juices that have collected on the plate.
  12. Add the carrots and potatoes; simmer, covered, over low heat until the chicken and vegetables are tender (25-30 minutes).
  13. Bring a saucepan of water to a boil; add the peas or beans and boil just until tender (2 minutes for peas; 8 minutes for beans).
  14. Drain and rinse well under cold water.
  15. When the chicken is done, remove it to a serving dish, and cover it to keep it warm.
  16. Skim as much fat as possible off the top of the liquid in the pan.
  17. Dissolve reserved flour in 2 1/2 tablespoons stock or water; mix into the stew.
  18. Boil over high heat until slightly thickened (1-2 minutes).
  19. Stir in the cream and season to taste with salt and pepper.
  20. Return the chicken to the stew.
  21. Add the peas and simmer 1-2 minutes longer to heat through.

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