Cider Vinegar Chicken Stew
User Reviews
5
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Prep Time
30 mins
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Cook Time
40 mins
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Total Time
1 hr 10 mins
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Servings
8
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Calories
568 kcal
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Course
Main Course
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Cuisine
American
Cider Vinegar Chicken Stew
Description
This stew starts by seasoning cubed chicken thighs, which are browned in olive oil for rich color and flavor. The cooking vessel is then cleared slightly to sauté sliced carrots, garlic, and leeks until tender. Flour is added and cooked briefly to remove raw taste and thicken the sauce. Cider vinegar is introduced next, deglazing the pan and contributing a noticeable but balanced acidity as it reduces.
Chicken broth is added to form a stew base, and the browned chicken returns to the pot. Covered and transferred to a 350°F oven, the dish cooks gently for 30 minutes allowing flavors to meld and chicken to become tender. Meanwhile, egg noodles are boiled separately to accompany the stew.
Finishing touches include butter for richness and minced parsley for freshness. The stew yields a tangy, hearty meal with tender chicken and vegetables, perfect for colder days or family dinners. The vinegar adds brightness distinguishing this stew from more traditional versions.
Ingredients
- 3 tablespoons extra virgin olive oil
- 3 pounds chicken thighs boneless, skinless
- 1 teaspoon kosher salt
- 1 ½ teaspoons black pepper freshly ground
- 5 carrot sliced ½ inch thick
- 5 garlic thinly sliced, cloves
- 1 leek , white and light green parts only, thinly sliced
- ¼ cup all-purpose flour
- 1 cup cider vinegar
- 3 cups chicken broth
- 4 tablespoons butter , divided
- 1 tablespoon parsley , minced
- 1 pound egg noodles
Instructions
- Preheat the oven to 350°F.
- Trim the fat from the chicken thighs and slice into 1-inch cubes. Season well with the kosher salt and freshly ground black pepper. In a large heavy-bottomed pot or cast-iron dutch oven, heat the 2 tablespoons of olive oil over medium high heat. Add the chicken and cook the chicken in batches if needed, until browned, about 10 minutes. Transfer the chicken to a bowl.
- Wipe out any of the extra crispy bits from the pot and add the last tablespoon of olive oil. Add the carrots, garlic, and leek and cook until the leek softens, about 5 minutes. Add the flour and cook for 2 minutes to lose it's raw flavor. Add the vinegar and stir, scraping the browned bits from the bottom of the pot, as the vinegar cooks down and thickens, about 3 minutes. Add the chicken broth and bring to a boil. Add the chicken back to the pot and cover with a lid. Transfer the pot to the oven and cook for 30 minutes.
- Meanwhile, bring a large pot of water to a boil and cook the noodles in salted water according to package directions. Drain, then add back to the pot. Add 2 tablespoons of the butter to the noodles and season with kosher salt and freshly ground black pepper. Set aside, cover and keep warm.
- Remove the stew from the oven and stir in the remaining butter until melted. Add more salt or pepper if you like, sprinkle with parsley, and serve over the buttered noodles.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 568 kcal
% Daily Value*
| Calories | 568kcal | 28% |
| Carbohydrates | 50g | 17% |
| Protein | 42g | 84% |
| Fat | 21g | 32% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 224mg | 75% |
| Sodium | 857mg | 36% |
| Potassium | 802mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 6848IU | 137% |
| Vitamin C | 11mg | 12% |
| Calcium | 68mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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