Apple Cider Stewed Chicken
Chicken thighs are seasoned with warm spices, and then stewed in an apple cider mixture until the sauce has thickened and the thighs are tender.
Servings: 4 people
Ingredients
- 2.5 lbs boneless skinless chicken thighs
- 2.5 cups apple cider NOT apple cider vinegar
- 1.5 cups chicken stock or 1.5 cups water with 1.5 teaspoon chicken bouillon powder
- 4-6 garlic cloves minced
- ½ medium onion chopped into large chunks
- 1-2 tbs brown sugar optional
- 1.5 tbs whole grain dijon mustard
- 1 apple sliced
- 2 teaspoon paprika
- 1 tsp chili powder
- 1 teaspoon kosher salt
- ½ teaspoon cinnamon
- ½ teaspoon black pepper
- Sprig rosemary small
- fresh parsley for garnish
Instructions
- Season the chicken thighs and set aside.
- Add oil to a dutch oven and brown the chicken in batches. Set aside.
- Add the garlic to the same pot and cook on medium until softened. Make sure not to burn it!
- Add the cider, stock, optional sugar, and rosemary. Bring to a boil, then lower to a simmer and let cook for 5 minutes. Add the mustard, and then add the chicken and onions to the pot. Bring to a boil, then lower to a gentle boil and let cook for about 30-40 minutes, or until the chicken is very tender and the sauce has reduced to coat the back of a spoon. Keep an eye and adjust the heat as needed.
- In the last 5 minutes of cooking, add the apples. Taste and adjust seasoning as needed. Sprinkle freshly chopped parsley and enjoy!