Chicken Cider Stew

Kim Biegacki


This is one delicious stew and perfect for the autumn season. It is so satistfying with the wonderful flavors of apple cider throughout but not overpowering. Add in the chicken and all the vegetables and seasonings and you'll be sure to have a second helping of this stew.
I love the aroma of this cooking up in the kitchen and it becomes increasingly difficult to wait on my very own bowl of this stew over a hot buttered biscuit or some buttered noodles. I just got done making another pot of this stew to share with my Mom & Aunt Linda tomorrow for lunch.


pinch tips: How to Brown Chicken



4-6 people


15 Min


25 Min


Stove Top


1 small
all ready cooked chicken (i used a rotisserie chicken from the grocery store)
1 1/2 c
apple cider
2 1/2 c
chicken broth
1/2 medium
onion, sliced
4 medium
parsnips, sliced
2-3 medium
carrots, sliced
1 large
yam, sliced
1 tsp
1 Tbsp
beau monde seasoning
1 tsp
1 1/2 tsp
1/2 tsp
onion powder w/parsley
2 Tbsp
corn starch (to thicken it up) & equal parts water

Directions Step-By-Step

I removed the chicken & skin off the bones and placed in the pan and added the broth and cider and put on low heat. Then, sliced my veggies and got them ready. I cooked this in a pan over medium heat on the stove. I added sauteed onions, parsnips, carrots, yams, beau monde, onion salt, thyme, and pepper. I cooked this for 35 - 45 minutes till the veggies are tender.
I removed the skin from the pot and then added a mixture of cornstarch and water to thicken up the broth. I tasted the stew and added a little more salt and pepper.
I have spooned this over egg noodles or biscuits. But would be good over a bed of rice or even mashed potatoes.
Sept. 26th, 2014 --- One of my first recipes that I love to make for the fall season.

About this Recipe

Main Ingredient: Chicken
Regional Style: American
Other Tag: Quick & Easy