Stewed Chicken with Apples, Carrots, Honey, and Apple Cider

Stewed Chicken with Apples, Carrots, Honey, and Apple Cider
Staff Writer
Stewed Chicken with Apples, Carrots, Honey, and Apple Cider

Jennifer Abadi

Stewed Chicken with Apples, Carrots, Honey, and Apple Cider

Stewed chicken comes out moist and falls right off the bone. Serve with rice or mashed potatoes. This recipe comes from Jennifer Abadi at the Too Good to Passover blog. Jennifer Felicia Abadi is the author of A Fistful of Lentils: Syrian-Jewish Recipes From Grandma Fritzie’s Kitchen.

Click here to see Tips for Hosting a Rosh Hashanah Dinner.

4
Servings
1429
Calories Per Serving
Deliver Ingredients

Ingredients

  • 3  Tablespoons  extra-virgin olive oil
  • 2  Pounds  skinned chicken thighs
  • 2  Cups  finely sliced yellow onions
  • 2  Cups  ½-inch carrot cubes
  • 2 to 3  10-inch sprigs rosemary
  • ½  Teaspoon  dried marjoram
  • ½  Teaspoon  dried tarragon
  • ¼ to ½  Teaspoon  kosher salt
  • Freshly ground black pepper
  • 1 ½  Cup  (about 1 large) sliced red apples (cut into semi-circles)
  • 1 ½  Cup  (about 1 large) sliced green apples (cut into semi-circles)
  • 1  Cup  low-sodium chicken broth
  • 1  Cup  apple cider
  • 1  Tablespoon  apple cider vinegar
  • Rice or mashed potatoes, for serving

Directions

Heat 1 tablespoon of the oil in a large saucepan for 1 minute. Place the chicken pieces skin-side down into the pot and brown on each side for 2 to 3 minutes over high heat. Remove the chicken from the pot and place onto a plate for the time being.

Add the remaining 2 tablespoons oil and cook the onion slices over medium heat for until very soft, 8 to 10 minutes.

Add the carrots and cook over medium heat until slightly browned, 10 minutes.

Throw in the sprigs of rosemary, marjoram, tarragon, salt, and pepper and mix well. Cook for a minute.

Add the apple slices and mix gently to coat with the onion mixture. Cook over medium-high heat to slightly brown the apples, mixing every few minutes to prevent burning, 10 minutes.

Pour in the broth, cider, and vinegar, and mix well. Return the chicken pieces to the pot and cook, uncovered, over medium heat until some of the liquid cooks off, about 45 minutes.

Serve hot with rice or mashed potatoes.

Nutritional Facts

Total Fat
45g
64%
Sugar
49g
54%
Saturated Fat
8g
33%
Cholesterol
26mg
9%
Carbohydrate, by difference
229g
100%
Protein
34g
74%
Vitamin A, RAE
27µg
4%
Vitamin C, total ascorbic acid
13mg
17%
Vitamin K (phylloquinone)
97µg
100%
Calcium, Ca
258mg
26%
Choline, total
123mg
29%
Fiber, total dietary
11g
44%
Folate, total
38µg
10%
Iron, Fe
4mg
22%
Magnesium, Mg
110mg
34%
Niacin
3mg
21%
Phosphorus, P
357mg
51%
Riboflavin
1mg
91%
Selenium, Se
28µg
51%
Sodium, Na
3360mg
100%
Water
305g
11%
Zinc, Zn
1mg
13%

Stew Shopping Tip

As an alternative to sugary, salty, processed foods, try shopping for fruits and vegetables that are in season.

Stew Cooking Tip

For a healthier alternative, substitute honey or molasses for sugar in baking recipes, and use a 3:1 blend of canola oil to olive oil instead of butter when cooking over the flame.