Chicken Cider Stew

by Alanna Kellogg @ A Veggie Venture

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• 2 slices thick-cut bacon

• 1 large onion, chopped (about 1 cup)
• 1 rib celery, chopped (about 1 cup)
• 1-1/2 pounds skinless, boneless chicken breasts
• 2 carrots, chopped (about 1 cup)
• 2 sweet potatoes, peeled and chopped (about 2 cups)
• 1 apple, cored and chopped in 1/2-inch pieces
• 2 cups apple cider (see TIPS)
• 1 cup water
• 3 tablespoons ketchup
• 1/4 teaspoon savory, crushed
• 1/4 teaspoon basil, crushed
• 1-1/2 teaspoon kosher salt
• 1/8 teaspoon pepper

• 2 tablespoons flour

Cook bacon until crisp over medium heat in 4-quart kettle. Remove bacon, chop and set aside.

Drain fat from pan, leaving only what coats the surface. Add onions, celery and chicken to the hot kettle and sauté, stirring regularly, until onions are golden and chicken is cooked through. Add carrots, sweet potatoes and apple and let cook 3-5 minutes, stirring occasionally. Add apple cider, water, ketchup, salt, savory, basil and pepper. Let simmer over low-medium heat about 20 minutes until carrots and sweet potatoes are cooked.

Put flour in small dish and slowly add 1/2 cup hot liquid from the stew to make a smooth paste. Stir into hot stew and cook another five minutes. Sprinkle with the cooked bacon.

SERVING SUGGESTION Serve with rice cooked in half water, half apple cider, which adds a sweet, almost nutty flavor to the rice that complements the stew beautifully. That said, this stew is substantial on its own and really doesn't require a starch.

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NOTES FROM THE CHEF:

Over the years, I’ve collected several recipes that feature sweet potato, the thick-skinned, orange-fleshed tuber so packed with Vitamins A and C that some nutritionists call them a “super food”.

Especially plentiful during the fall, sweet potatoes carry about a third fewer calories and carbohydrates than white potatoes. Even low-carb diets encourage sweet potatoes when others are a no-no.

If your experience with sweet potatoes is limited to sweet concoctions topped with marshmallow, try these simple recipes and be treated to rich flavor unadulterated by added sugar. I could make a meal out of either one!

MASHED SWEET POTATOES

Cook peeled sweet potatoes in boiling water until soft. Drain the water, then mash until smooth. Season lightly with salt and pepper. Top with a touch of butter.

ROASTED SWEET POTATOES

Peel sweet potatoes and slice cross-wise about 1/3” thick. Spray or lightly brush both sides with olive oil, then arrange in single layer on a baking sheet. Sprinkle lightly with salt or parmesan cheese and bake at 350F for 30-40 minutes or until edges become crispy and centers soft.
ALANNA's TIPS You may substitute 2 cups apple juice for the 2 cups apple cider. But for the needed astringency, near the end of the cooking time, stir in a tablespoon or two of apple cider vinegar. Chicken breasts are convenient but expensive. For a more frugal dish, choose chicken thighs. The bone-in, skins-on packages are quite inexpensive, I usually remove the skins however.