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Apple Cider Chicken Stew with Rutabaga and Sage
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Large Pot
  • Wooden Spoon
  • Knife
  • Cutting Board

Ingredients
  

  • 1.5 pounds boneless skinless chicken thighs, cut into chunks
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 carrots, sliced
  • 2 cups rutabaga, peeled and cubed
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 cup apple cider
  • 3 cups chicken broth
  • 2 tablespoons fresh sage, chopped
  • Salt and black pepper to taste

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the chicken chunks and cook until browned on all sides. Remove the chicken and set it aside.
  • Add the onion, carrots, and rutabaga to the pot. Cook for 5 minutes until the onion softens. Stir in the garlic and cook for 1 minute more.
  • Sprinkle the flour over the vegetables and stir to coat. Slowly pour in the apple cider while stirring to avoid lumps.
  • Return the chicken to the pot and add the chicken broth. Bring the mixture to a simmer.
  • Add the chopped sage, salt, and black pepper. Cover and simmer for 25 minutes until the rutabaga is tender and the chicken is cooked through.

Notes

Taste the broth near the end of cooking and add a little more apple cider if you want brighter flavor. Fresh sage works best here, but dried sage can be used in a pinch at half the amount. Leftovers thicken as they sit, so add a splash of broth when reheating.
Course: Soup
Cuisine: American
Equipment: Large Pot, Wooden Spoon, Knife, Cutting Board