Tasty chicken stew with cider (Print Version)
# Ingredients:
→ Meat
01 -
4 chicken thighs
→ Cooking Fat and Base
02 -
2 tbsp olive oil
03 -
500 ml dry cider
→ Vegetables and Aromatics
04 -
4 shallots, sliced thinly
05 -
2 garlic cloves, minced
06 -
200 g button mushrooms
07 -
1 tsp fresh thyme
08 -
2 bay leaves
→ Final Touches
09 -
150 ml heavy cream
10 -
1 tbsp whole grain mustard
11 -
Salt, to taste
12 -
Pepper, to taste
13 -
Chopped parsley for garnish
# Instructions:
01 -
Heat up the olive oil in a heavy pot and brown the chicken thighs on all sides. Once golden, move them to a plate.
02 -
Using the same pot, sauté the shallots until soft. Toss in the mushrooms and garlic, letting them cook until they just start to brown.
03 -
Put the chicken back into the pot. Pour in the cider, followed by the thyme and bay leaves. Cover and let it gently simmer for about 30-35 minutes.
04 -
Mix in the heavy cream and mustard. Let the sauce thicken slightly while seasoning with salt and pepper to suit your taste.
05 -
Sprinkle fresh parsley on top and serve hot.
# Notes:
01 -
Opt for high-quality dry cider for the best flavor
02 -
Pairs wonderfully with mashed potatoes or steamed baby potatoes
03 -
Keeps well in the fridge for up to three days
04 -
Reheats perfectly in the microwave or on the stove