Chicken Braised in Apple Cider



2 pounds boaneless, skinless chicken thighs , or 3 pounds thighs and legs
4 tablespoons flour
4 teaspoons canola oil
1 medium onion , coarsely chopped
1 stalk celery , coarsely chopped
1/2 cup peeled and seeded tomatoes
1 sprig fresh thyme , or 1/4 teaspoon dried
1 cup apple cider
1 cup chicken stock
1 cup quartered mushrooms

Cooking Instructions

1. Season the chicken with salt and pepper. Dust the chicken with flour.

2. Heat 2 teaspoons of oil in a wide, shallow pot over medium-high heat. Add the seasoned chicken and brown on all sides, about 2 minutes a side. The pan should be hot enough to brown the chicken but not burn. Remove the chicken from the pan and drain off any excess fat.

3. Turn the heat down to medium, and add the remaining oil. Add the onion, celery and carrot. Cook until the onions are soft and translucent, about 10 minutes. Turn up the heat to brown the vegetables slightly.

4. Add the tomatoes, bay leaf and thyme and cook for 2 more minutes.

5. Add the apple cider, chicken stock and chicken. Bring to a simmer and cook, uncovered, for 1 1/2 hours. Do not let it boil rapidly.

6. Strain the stew and retain the chicken and liquid. Discard the vegetables. Return the liquid to the pot and simmer to reduce its volume by half.

7. Spray a small skillet with non-stick cooking spray and heat over medium heat. Add the shallots and cook until the shallots begin to wilt, about 10 minutes. If the pan becomes too dry, add a few tablespoons of the reserved liquid. Add the mushrooms, season them with salt and pepper and cook 5 minutes more. Add the apples and cook for 2 minutes more.

8. Add the chicken, shallots, mushrooms and apples to the reduced liquid.

9. Adjust the seasoning with a generous amount of salt and pepper.

Serving Size: about 6 ounces of chicken

Nutrition Information

Number of Servings: 6
32 g
Total Carbohydrate
19 g
Dietary Fiber
2 g
Soluble Fiber
1 g
Insoluble Fiber
1 g
11 g
Total Fat
9 g
Saturated Fat
2 g
Monounsaturated Fat
4 g
Polyunsaturated Fat
2 g
Trans Fatty Acid (tfa)
0 g
126 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
2 g
Percent Calories from Protein
44 %
Percent Calories from Carbohydrate
26 %
Percent Calories from Fat
30 %
Vitamin A
3653 IU
Vitamin B1- Thiamin
0 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
11 mg
Vitamin B6
1 mg
Vitamin B12
1 mcg
3 mcg
Vitamin C
33 mg
Vitamin D
27 IU
34 mcg
Vitamin E
2 IU
Vitamin K
20 mcg
Pantothenic Acid
2 mg
39 mg
2 mg
291 mg
618 mg
455 mg
3 mg