Cider Chicken Stew

1. 1

   Prep veggies & chicken, following above instructions.

2. 2

   Heat a dutch oven over medium high heat with 1 Tbsp. oil. Saute mushrooms about 5 min. until tender. Remove from pan,set aside.

3. 3

   Add another 2 Tbsp. oil to the pan. Add shallots, garlic, carrots, and celery. Add a 1/2 tsp. salt & pepper. Stir occasionally until the veggies are tender, about 10 min. Remove from pan, set aside.

4. 4

   Dredge the chicken bits in the 1/3 c. flour, shake off excess. Working in two batches, heat 1 Tbsp. oil in the pan and cook chicken until browned and fully cooked, about 6 min. each batch. Add a little salt and pepper to season. Remove and set aside.

5. 5

   Pour in the whole can of Crispin Browns Lane. Using a flat edged spatula, gently scrape up the browned bits from the bottom of the pan and sides. Add the thyme and bay leaves.

6. 6

   In a small bowl, combine 1 c. chicken broth and 1 Tbsp. flour, whisk until there are no lumps. Add to pot along with another 2 cups chicken broth. Bring the pan to a boil and add back in the chicken and cooked veggies (not mushrooms though). Cover, reduce to a simmer and cook 40 mins.

7. 7

   Once the 40 mins. is up, stir in the squash, parsnips, and mushrooms. Simmer uncovered for about an hour. What you should be looking for after an hour is a thicker sauce and tender veggies.

8. 8

   When your stew is close to finishing up, start your potatoes. Peel and chop your pots and place them into a large pan, add 1/2 tsp. salt, cover with water. Cover pot and bring water to a boil; cook until the potatoes are very tender, 20 minutes or so. When finished, pour out water, add butter, cream, salt and pepper (to taste), and mash.

* Per serving · 4 servings · Values may vary.