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
1443
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
108g
100%
Sugar
39g
43%
Saturated Fat
36g
100%
Cholesterol
353mg
100%
Carbohydrate, by difference
69g
53%
Protein
49g
100%
Vitamin A, RAE
143µg
20%
Vitamin B-12
1µg
42%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
2760mg
100%
Vitamin K (phylloquinone)
24µg
27%
Calcium, Ca
80mg
8%
Choline, total
126mg
30%
Fiber, total dietary
5g
20%
Fluoride, F
20µg
1%
Folate, total
14µg
4%
Iron, Fe
4mg
22%
Magnesium, Mg
60mg
19%
Niacin
10mg
71%
Phosphorus, P
482mg
69%
Selenium, Se
46µg
84%
Sodium, Na
1609mg
100%
Water
408g
15%
Zinc, Zn
4mg
50%

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.