Cider-Stewed Chicken with Fall Vegetables
  • 3 pounds chicken pieces -- breasts, thighs, drumsticks
  • 1/4 cup flour
  • salt and pepper
  • 2 tablespoons butter
  • 1 tablespoon vegetable oil
  • 2 large shallots -- minced
  • 2 cups apple cider
  • 1 cup dry white wine
  • 1/2 teaspoon dried thyme
  • 2 whole cloves
  • 1 cinnamon stick
  • 1 bay leaf
  • 1 cup chicken stock
  • 1 teaspoon cider vinegar
  • 2 carrots -- peeled, halved lengthwise, cut diagonally into 1 inch pieces
  • 2 red potatoes -- cleaned and cut into 1 inch wedges
  • 1/4 pound sugar snap peas
  • 1/4 cup heavy cream
  1. Season flour with salt and pepper. Dredge the chicken in the four and shake any excess back into the bowl to reserve. In a large dutch oven, melt the butter in the oil over moderate heat. Add the chicken pieces and saute, turning until golden brown, about 5-7 minutes. Remove to a plate. Pour off all but 1 tablespoon of oil from the pan. Add the shallots and cook over moderate heat till softened, about 1 minute. Pour in the cider and wine and bring to a boil, scraping bits from the bottom of pan. Tie the thyme, cloves, cinnamon, and bay leaf in cheesecloth and add to the liquid. Boil for 5 minutes. Add the chicken stock, vinegar, salt and pepper. Return chicken to pan along with any juices that have collected on plate. Add the carrots and potatoes. Cover and simmer over low heat until the chicken and vegetables are tender, 25-30 minutes. Meanwhile, blanch snap peas for 2 minutes in separate pan. When the chicken is done, remove it to a plate. Make a slurry of 1 1/2 tablespoons of reserved seasoned flour in water and stir into sauce. Boil over high heat for 1-2 minutes until slightly thickened. Stir in the cream and season with salt and pepper to taste. Return the chicken to the stew. Add the snap peas and simmer a minute or two to heat through