Tasty chicken stew with cider (Printer-Friendly Version)
# Shopping List:
→ Meat
01 -
Chicken thighs - 4 pieces
→ Fats and Cooking Base
02 -
Olive oil - 2 tablespoons
03 -
Dry cider - 500 ml
→ Flavorings and Vegetables
04 -
Shallots - 4, thinly sliced
05 -
Button mushrooms - 200 g
06 -
Garlic - 2 cloves, minced
07 -
Fresh thyme - 1 teaspoon
08 -
Bay leaves - 2
→ Finishing Touches
09 -
Crème fraîche - 150 ml
10 -
Whole-grain mustard - 1 tablespoon
11 -
Salt - to your taste
12 -
Black pepper - to your taste
13 -
Chopped parsley - for garnish
# Let's Cook:
01 -
Warm up some olive oil in a pot and brown the chicken pieces on all sides. Set them aside on a plate.
02 -
Using the same pot, sauté the sliced shallots. Toss in the mushrooms and garlic, letting them cook until gently browned.
03 -
Place the chicken back into the pot. Pour in the cider and add the thyme and bay leaves. Let it simmer with the lid on for about 30-35 minutes.
04 -
Stir in the crème fraîche and mustard. Let the sauce thicken and season with salt and pepper as needed.
05 -
Sprinkle on some chopped parsley and serve hot.
# Cook's Tips:
01 -
Go for a good-quality dry cider to enhance the flavors.
02 -
Perfect with steamed potatoes or mashed potatoes on the side.
03 -
Keeps well in the fridge for up to three days.
04 -
Can be reheated in the microwave or on the stove.