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Stewed Chicken with Apples, Carrots, Honey, and Apple Cider

Stewed Chicken with Apples, Carrots, Honey, and Apple Cider


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Heat 1 tablespoon of the oil in a large saucepan for 1 minute. Place the chicken pieces skin-side down into the pot and brown on each side for 2 to 3 minutes over high heat. Remove the chicken from the pot and place onto a plate for the time being.

Add the remaining 2 tablespoons oil and cook the onion slices over medium heat for until very soft, 8 to 10 minutes.

Add the carrots and cook over medium heat until slightly browned, 10 minutes.

Throw in the sprigs of rosemary, marjoram, tarragon, salt, and pepper and mix well. Cook for a minute.

Add the apple slices and mix gently to coat with the onion mixture. Cook over medium-high heat to slightly brown the apples, mixing every few minutes to prevent burning, 10 minutes.

Pour in the broth, cider, and vinegar, and mix well. Return the chicken pieces to the pot and cook, uncovered, over medium heat until some of the liquid cooks off, about 45 minutes.

Serve hot with rice or mashed potatoes.


  • 2 tbsp flour, seasoned with salt and freshly ground black pepper
  • 4 boneless (but not skinless, ideally) chicken breasts
  • 3 tbsp light olive oil
  • 25g/1oz butter
  • 1 large onion, sliced
  • 1 large carrot, sliced
  • 2 celery stalks, trimmed and sliced
  • ½ tsp finely chopped fresh thyme
  • 175ml/6fl oz chicken or vegetable stock
  • 175ml/6fl oz dry cider
  • 1 large or 2 smaller Blenheim or Cox apples, peeled, sliced
  • salt and freshly ground black pepper

Pat the chicken breasts dry with kitchen paper then dip in the flour, shaking off any excess.

Heat a large, deep, lidded frying pan or casserole for a couple of minutes over a moderately high heat. Add one tablespoon of oil then, when that is hot, add half the butter.

Place the chicken breasts in the pan, skin-side down and fry for 2-3 minutes, or until the skin is nicely browned. Turn the breasts over, turn the heat down and fry the other side for 1-2 minutes. Remove the chicken breasts to a plate, discard the fat in the pan and wipe it clean.

Return the pan to a moderate heat and add the remaining oil and butter. Add the onion, carrot and celery, stir well, cover the pan and cook for five minutes, or until the vegetables are beginning to soften.

Stir in the thyme and any leftover flour. Add the chicken stock and cider, bring to the boil and add the sliced apples. Turn the heat down and return the chicken pieces to the pan, spooning the vegetables and apple over them. Replace the lid and simmer for about 35-40 minutes, turning the chicken breasts over half way through. Add a little extra cider or chicken stock if needed. Check the seasoning, adding extra salt or pepper to taste.


  • 2 tbsp flour, seasoned with salt and freshly ground black pepper
  • 4 boneless (but not skinless, ideally) chicken breasts
  • 3 tbsp light olive oil
  • 25g/1oz butter
  • 1 large onion, sliced
  • 1 large carrot, sliced
  • 2 celery stalks, trimmed and sliced
  • ½ tsp finely chopped fresh thyme
  • 175ml/6fl oz chicken or vegetable stock
  • 175ml/6fl oz dry cider
  • 1 large or 2 smaller Blenheim or Cox apples, peeled, sliced
  • salt and freshly ground black pepper

Pat the chicken breasts dry with kitchen paper then dip in the flour, shaking off any excess.

Heat a large, deep, lidded frying pan or casserole for a couple of minutes over a moderately high heat. Add one tablespoon of oil then, when that is hot, add half the butter.

Place the chicken breasts in the pan, skin-side down and fry for 2-3 minutes, or until the skin is nicely browned. Turn the breasts over, turn the heat down and fry the other side for 1-2 minutes. Remove the chicken breasts to a plate, discard the fat in the pan and wipe it clean.

Return the pan to a moderate heat and add the remaining oil and butter. Add the onion, carrot and celery, stir well, cover the pan and cook for five minutes, or until the vegetables are beginning to soften.

Stir in the thyme and any leftover flour. Add the chicken stock and cider, bring to the boil and add the sliced apples. Turn the heat down and return the chicken pieces to the pan, spooning the vegetables and apple over them. Replace the lid and simmer for about 35-40 minutes, turning the chicken breasts over half way through. Add a little extra cider or chicken stock if needed. Check the seasoning, adding extra salt or pepper to taste.


  • 2 tbsp flour, seasoned with salt and freshly ground black pepper
  • 4 boneless (but not skinless, ideally) chicken breasts
  • 3 tbsp light olive oil
  • 25g/1oz butter
  • 1 large onion, sliced
  • 1 large carrot, sliced
  • 2 celery stalks, trimmed and sliced
  • ½ tsp finely chopped fresh thyme
  • 175ml/6fl oz chicken or vegetable stock
  • 175ml/6fl oz dry cider
  • 1 large or 2 smaller Blenheim or Cox apples, peeled, sliced
  • salt and freshly ground black pepper

Pat the chicken breasts dry with kitchen paper then dip in the flour, shaking off any excess.

Heat a large, deep, lidded frying pan or casserole for a couple of minutes over a moderately high heat. Add one tablespoon of oil then, when that is hot, add half the butter.

Place the chicken breasts in the pan, skin-side down and fry for 2-3 minutes, or until the skin is nicely browned. Turn the breasts over, turn the heat down and fry the other side for 1-2 minutes. Remove the chicken breasts to a plate, discard the fat in the pan and wipe it clean.

Return the pan to a moderate heat and add the remaining oil and butter. Add the onion, carrot and celery, stir well, cover the pan and cook for five minutes, or until the vegetables are beginning to soften.

Stir in the thyme and any leftover flour. Add the chicken stock and cider, bring to the boil and add the sliced apples. Turn the heat down and return the chicken pieces to the pan, spooning the vegetables and apple over them. Replace the lid and simmer for about 35-40 minutes, turning the chicken breasts over half way through. Add a little extra cider or chicken stock if needed. Check the seasoning, adding extra salt or pepper to taste.


  • 2 tbsp flour, seasoned with salt and freshly ground black pepper
  • 4 boneless (but not skinless, ideally) chicken breasts
  • 3 tbsp light olive oil
  • 25g/1oz butter
  • 1 large onion, sliced
  • 1 large carrot, sliced
  • 2 celery stalks, trimmed and sliced
  • ½ tsp finely chopped fresh thyme
  • 175ml/6fl oz chicken or vegetable stock
  • 175ml/6fl oz dry cider
  • 1 large or 2 smaller Blenheim or Cox apples, peeled, sliced
  • salt and freshly ground black pepper

Pat the chicken breasts dry with kitchen paper then dip in the flour, shaking off any excess.

Heat a large, deep, lidded frying pan or casserole for a couple of minutes over a moderately high heat. Add one tablespoon of oil then, when that is hot, add half the butter.

Place the chicken breasts in the pan, skin-side down and fry for 2-3 minutes, or until the skin is nicely browned. Turn the breasts over, turn the heat down and fry the other side for 1-2 minutes. Remove the chicken breasts to a plate, discard the fat in the pan and wipe it clean.

Return the pan to a moderate heat and add the remaining oil and butter. Add the onion, carrot and celery, stir well, cover the pan and cook for five minutes, or until the vegetables are beginning to soften.

Stir in the thyme and any leftover flour. Add the chicken stock and cider, bring to the boil and add the sliced apples. Turn the heat down and return the chicken pieces to the pan, spooning the vegetables and apple over them. Replace the lid and simmer for about 35-40 minutes, turning the chicken breasts over half way through. Add a little extra cider or chicken stock if needed. Check the seasoning, adding extra salt or pepper to taste.


  • 2 tbsp flour, seasoned with salt and freshly ground black pepper
  • 4 boneless (but not skinless, ideally) chicken breasts
  • 3 tbsp light olive oil
  • 25g/1oz butter
  • 1 large onion, sliced
  • 1 large carrot, sliced
  • 2 celery stalks, trimmed and sliced
  • ½ tsp finely chopped fresh thyme
  • 175ml/6fl oz chicken or vegetable stock
  • 175ml/6fl oz dry cider
  • 1 large or 2 smaller Blenheim or Cox apples, peeled, sliced
  • salt and freshly ground black pepper

Pat the chicken breasts dry with kitchen paper then dip in the flour, shaking off any excess.

Heat a large, deep, lidded frying pan or casserole for a couple of minutes over a moderately high heat. Add one tablespoon of oil then, when that is hot, add half the butter.

Place the chicken breasts in the pan, skin-side down and fry for 2-3 minutes, or until the skin is nicely browned. Turn the breasts over, turn the heat down and fry the other side for 1-2 minutes. Remove the chicken breasts to a plate, discard the fat in the pan and wipe it clean.

Return the pan to a moderate heat and add the remaining oil and butter. Add the onion, carrot and celery, stir well, cover the pan and cook for five minutes, or until the vegetables are beginning to soften.

Stir in the thyme and any leftover flour. Add the chicken stock and cider, bring to the boil and add the sliced apples. Turn the heat down and return the chicken pieces to the pan, spooning the vegetables and apple over them. Replace the lid and simmer for about 35-40 minutes, turning the chicken breasts over half way through. Add a little extra cider or chicken stock if needed. Check the seasoning, adding extra salt or pepper to taste.


  • 2 tbsp flour, seasoned with salt and freshly ground black pepper
  • 4 boneless (but not skinless, ideally) chicken breasts
  • 3 tbsp light olive oil
  • 25g/1oz butter
  • 1 large onion, sliced
  • 1 large carrot, sliced
  • 2 celery stalks, trimmed and sliced
  • ½ tsp finely chopped fresh thyme
  • 175ml/6fl oz chicken or vegetable stock
  • 175ml/6fl oz dry cider
  • 1 large or 2 smaller Blenheim or Cox apples, peeled, sliced
  • salt and freshly ground black pepper

Pat the chicken breasts dry with kitchen paper then dip in the flour, shaking off any excess.

Heat a large, deep, lidded frying pan or casserole for a couple of minutes over a moderately high heat. Add one tablespoon of oil then, when that is hot, add half the butter.

Place the chicken breasts in the pan, skin-side down and fry for 2-3 minutes, or until the skin is nicely browned. Turn the breasts over, turn the heat down and fry the other side for 1-2 minutes. Remove the chicken breasts to a plate, discard the fat in the pan and wipe it clean.

Return the pan to a moderate heat and add the remaining oil and butter. Add the onion, carrot and celery, stir well, cover the pan and cook for five minutes, or until the vegetables are beginning to soften.

Stir in the thyme and any leftover flour. Add the chicken stock and cider, bring to the boil and add the sliced apples. Turn the heat down and return the chicken pieces to the pan, spooning the vegetables and apple over them. Replace the lid and simmer for about 35-40 minutes, turning the chicken breasts over half way through. Add a little extra cider or chicken stock if needed. Check the seasoning, adding extra salt or pepper to taste.


  • 2 tbsp flour, seasoned with salt and freshly ground black pepper
  • 4 boneless (but not skinless, ideally) chicken breasts
  • 3 tbsp light olive oil
  • 25g/1oz butter
  • 1 large onion, sliced
  • 1 large carrot, sliced
  • 2 celery stalks, trimmed and sliced
  • ½ tsp finely chopped fresh thyme
  • 175ml/6fl oz chicken or vegetable stock
  • 175ml/6fl oz dry cider
  • 1 large or 2 smaller Blenheim or Cox apples, peeled, sliced
  • salt and freshly ground black pepper

Pat the chicken breasts dry with kitchen paper then dip in the flour, shaking off any excess.

Heat a large, deep, lidded frying pan or casserole for a couple of minutes over a moderately high heat. Add one tablespoon of oil then, when that is hot, add half the butter.

Place the chicken breasts in the pan, skin-side down and fry for 2-3 minutes, or until the skin is nicely browned. Turn the breasts over, turn the heat down and fry the other side for 1-2 minutes. Remove the chicken breasts to a plate, discard the fat in the pan and wipe it clean.

Return the pan to a moderate heat and add the remaining oil and butter. Add the onion, carrot and celery, stir well, cover the pan and cook for five minutes, or until the vegetables are beginning to soften.

Stir in the thyme and any leftover flour. Add the chicken stock and cider, bring to the boil and add the sliced apples. Turn the heat down and return the chicken pieces to the pan, spooning the vegetables and apple over them. Replace the lid and simmer for about 35-40 minutes, turning the chicken breasts over half way through. Add a little extra cider or chicken stock if needed. Check the seasoning, adding extra salt or pepper to taste.


  • 2 tbsp flour, seasoned with salt and freshly ground black pepper
  • 4 boneless (but not skinless, ideally) chicken breasts
  • 3 tbsp light olive oil
  • 25g/1oz butter
  • 1 large onion, sliced
  • 1 large carrot, sliced
  • 2 celery stalks, trimmed and sliced
  • ½ tsp finely chopped fresh thyme
  • 175ml/6fl oz chicken or vegetable stock
  • 175ml/6fl oz dry cider
  • 1 large or 2 smaller Blenheim or Cox apples, peeled, sliced
  • salt and freshly ground black pepper

Pat the chicken breasts dry with kitchen paper then dip in the flour, shaking off any excess.

Heat a large, deep, lidded frying pan or casserole for a couple of minutes over a moderately high heat. Add one tablespoon of oil then, when that is hot, add half the butter.

Place the chicken breasts in the pan, skin-side down and fry for 2-3 minutes, or until the skin is nicely browned. Turn the breasts over, turn the heat down and fry the other side for 1-2 minutes. Remove the chicken breasts to a plate, discard the fat in the pan and wipe it clean.

Return the pan to a moderate heat and add the remaining oil and butter. Add the onion, carrot and celery, stir well, cover the pan and cook for five minutes, or until the vegetables are beginning to soften.

Stir in the thyme and any leftover flour. Add the chicken stock and cider, bring to the boil and add the sliced apples. Turn the heat down and return the chicken pieces to the pan, spooning the vegetables and apple over them. Replace the lid and simmer for about 35-40 minutes, turning the chicken breasts over half way through. Add a little extra cider or chicken stock if needed. Check the seasoning, adding extra salt or pepper to taste.


  • 2 tbsp flour, seasoned with salt and freshly ground black pepper
  • 4 boneless (but not skinless, ideally) chicken breasts
  • 3 tbsp light olive oil
  • 25g/1oz butter
  • 1 large onion, sliced
  • 1 large carrot, sliced
  • 2 celery stalks, trimmed and sliced
  • ½ tsp finely chopped fresh thyme
  • 175ml/6fl oz chicken or vegetable stock
  • 175ml/6fl oz dry cider
  • 1 large or 2 smaller Blenheim or Cox apples, peeled, sliced
  • salt and freshly ground black pepper

Pat the chicken breasts dry with kitchen paper then dip in the flour, shaking off any excess.

Heat a large, deep, lidded frying pan or casserole for a couple of minutes over a moderately high heat. Add one tablespoon of oil then, when that is hot, add half the butter.

Place the chicken breasts in the pan, skin-side down and fry for 2-3 minutes, or until the skin is nicely browned. Turn the breasts over, turn the heat down and fry the other side for 1-2 minutes. Remove the chicken breasts to a plate, discard the fat in the pan and wipe it clean.

Return the pan to a moderate heat and add the remaining oil and butter. Add the onion, carrot and celery, stir well, cover the pan and cook for five minutes, or until the vegetables are beginning to soften.

Stir in the thyme and any leftover flour. Add the chicken stock and cider, bring to the boil and add the sliced apples. Turn the heat down and return the chicken pieces to the pan, spooning the vegetables and apple over them. Replace the lid and simmer for about 35-40 minutes, turning the chicken breasts over half way through. Add a little extra cider or chicken stock if needed. Check the seasoning, adding extra salt or pepper to taste.


  • 2 tbsp flour, seasoned with salt and freshly ground black pepper
  • 4 boneless (but not skinless, ideally) chicken breasts
  • 3 tbsp light olive oil
  • 25g/1oz butter
  • 1 large onion, sliced
  • 1 large carrot, sliced
  • 2 celery stalks, trimmed and sliced
  • ½ tsp finely chopped fresh thyme
  • 175ml/6fl oz chicken or vegetable stock
  • 175ml/6fl oz dry cider
  • 1 large or 2 smaller Blenheim or Cox apples, peeled, sliced
  • salt and freshly ground black pepper

Pat the chicken breasts dry with kitchen paper then dip in the flour, shaking off any excess.

Heat a large, deep, lidded frying pan or casserole for a couple of minutes over a moderately high heat. Add one tablespoon of oil then, when that is hot, add half the butter.

Place the chicken breasts in the pan, skin-side down and fry for 2-3 minutes, or until the skin is nicely browned. Turn the breasts over, turn the heat down and fry the other side for 1-2 minutes. Remove the chicken breasts to a plate, discard the fat in the pan and wipe it clean.

Return the pan to a moderate heat and add the remaining oil and butter. Add the onion, carrot and celery, stir well, cover the pan and cook for five minutes, or until the vegetables are beginning to soften.

Stir in the thyme and any leftover flour. Add the chicken stock and cider, bring to the boil and add the sliced apples. Turn the heat down and return the chicken pieces to the pan, spooning the vegetables and apple over them. Replace the lid and simmer for about 35-40 minutes, turning the chicken breasts over half way through. Add a little extra cider or chicken stock if needed. Check the seasoning, adding extra salt or pepper to taste.