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.
- 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
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.