Chicken Cider Stew

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4
slices bacon, cut into 1/2-inch pieces
1/2
teaspoon dried basil leaves
1/8
teaspoon pepper
3
to 3 1/2 lb. cut-up frying chicken, skin removed, if desired
3 1/2
cups apple cider or juice
1/4
cup ketchup
1
cup thinly sliced carrots
1
medium onion, quartered
1
(8-oz.) pkg. frozen cut green beans in a pouch
1/4
cup all-purpose flour

Directions

  1. 1 In Dutch oven or large saucepan, cook bacon over medium-high heat until crisp. Remove bacon from Dutch oven. Reserve drippings in Dutch oven. In small bowl, combine basil and pepper; mix well. Rub onto chicken pieces. Brown chicken in hot bacon drippings, turning to brown all sides; drain. Remove chicken from Dutch oven.
  2. 2 Add 3 cups of the apple cider and the ketchup to Dutch oven; blend well. Add chicken, carrots, onion and green beans. Bring to a boil. Reduce heat to low; cover and simmer 45 minutes or until chicken is fork tender and juices run clear.
  3. 3 In small bowl, combine flour and remaining 1/2 cup apple cider; blend well. Gradually stir into hot chicken mixture. Cook and stir until stew is thickened and bubbly. Stir in bacon. If desired, add salt and pepper to taste.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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