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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 6 |
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APPLE CIDER CHICKEN STEW This recipe came from an estate sale. I obtained it when I purchased the family collection from the Massey Estate in Dallas, Texas in 1981. Ingredients:
1/4 cup unbleached all purpose flour |
1/2 teaspoon kosher salt |
1/4 teaspoon freshly ground black pepper |
1-1/2 pounds boneless skinless chicken breast cut into cubes |
1 tablespoon olive oil |
1 yellow onion cut in half and thinly sliced then cut in half again |
14-1/2 ounce can diced tomatoes |
1 cup apple cider |
1 teaspoon dried basil |
1 teaspoon finely minced orange zest |
Directions:
1. Combine flour, salt and pepper in a plastic bag.
2. Heat a heavy bottomed pan and coat with some of the oil.
3. Shake chicken in with flour until lightly coated then cook chicken in oil until white on all sides.
4. Remove chicken and set aside then sauté onion in same pot.
5. If needed add a little cider to keep onion from drying out.
6. Add tomatoes and apple cider along with chicken then cover and simmer gently for 20 minutes.
7. Add basil and orange zest then cook 10 minutes more.
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