Summer Chicken Stew
This delicious recipe combines tender chicken breasts with a flavorful mix of onions, garlic, mushrooms, and herbs, all simmered in a rich and creamy cider sauce. The result is a comforting and satisfying dish that pairs perfectly with creamy mashed potatoes and fresh summer vegetables. Garnish with a sprinkle of parsley for a finishing touch that adds a burst of freshness. Enjoy this hearty meal with a cold glass of dry cider for a complete dining experience.
— Constant Cookbook
Ingredients
- sunflower oil
- 350g onion (button onions are best, but sliced normal work too)
- 5 cloves garlic (roughly chopped)
- 4 chicken breasts
- 500ml dry cider (real west country cider!)
- 100g button mushrooms
- 1 carrot
- 1 chicken stock cube
- 150g Crème fraîche
- bay leaf
- tarragon
- parsley
Instructions
- If using a casserole, preheat the oven to 120C. Heat some oil in a frying pan, add the onions and brown. Add garlic to pan and fry for 2 minutes. Add to casserole or slow cooker.
- Cut the carrots into matchsticks, throw on top of the onions.
- Add chicken breasts to the pan and brown on all sides. Dont worry if they are not cooked all the way through, we just want the outsides nice and brown. Add to
- de-glaze the pan with the cider, throw in the stock cube, dissolve and then throw into the casserole/ slow cooker. Add some salt and pepper (only a pinch) and bay leaf. Cook in oven/ slow cooker on medium for 4 hours.
- Add the Crème fraîche, herbs and more seasoning (taste, add, taste, add, etc.). Cook for a further 30 minutes.
- Serve with mashed potatoes and summer veg, garnished with freshly chopped parsley. Drink with a glass of dry cider.
Yield
Serves 4
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