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Apple & Onion Chicken Stew Recipe

Apple & Onion Chicken Stew Recipe
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★★★★★

5 from 29 reviews

A cozy, comforting Apple & Onion Chicken Stew that combines juicy chicken thighs with sweet-tart apples and caramelized onions, simmered in a savory broth infused with apple cider vinegar and Dijon mustard for a perfect balance of flavors. Ideal for a hearty meal served with crusty bread or mashed potatoes, this stew is a delightful hug in a bowl.

Ingredients

Scale

Chicken and Cooking

  • 1.5 lbs (700g) boneless chicken thighs, cut into chunks
  • 2 tbsp olive oil

Vegetables & Aromatics

  • 2 medium onions, thinly sliced
  • 2 apples (firm & sweet-tart like Honeycrisp), peeled & chopped
  • 3 garlic cloves, minced
  • 1 tbsp fresh thyme (or 1 tsp dried)

Liquids & Seasonings

  • 1 tbsp apple cider vinegar
  • 1 cup chicken broth
  • 1/2 cup apple cider (or apple juice)
  • 1 tsp Dijon mustard
  • Salt & pepper to taste

Optional for Serving

  • Crusty bread
  • Mashed potatoes or wild rice

Instructions

  1. Sear the Chicken: Heat 1 tbsp olive oil in a Dutch oven or heavy pot over medium-high heat. Pat chicken chunks super dry to ensure proper browning. Brown the chicken in batches, about 3-4 minutes per side, until golden and crispy. Remove and set aside to preserve the fond (browned bits) for flavor.
  2. Caramelize Onions: Add remaining 1 tbsp olive oil to the pot. Toss in the sliced onions with a pinch of salt. Cook over medium-low heat for 10-15 minutes, stirring occasionally until the onions become jammy and golden brown. Avoid rushing this step as it builds the stew’s depth of flavor. Add minced garlic and thyme and cook for 1 more minute until fragrant.
  3. Add Apples & Deglaze: Stir in the chopped apples, then pour in the apple cider vinegar to deglaze the pot. Scrape up all the browned bits from the bottom; this is flavor gold. The vinegar will sizzle and brighten the mixture.
  4. Simmer: Return the browned chicken and any accumulated juices back to the pot. Add the chicken broth, apple cider, and Dijon mustard. Season with 1 tsp salt and 1/2 tsp pepper. Stir everything and bring the stew to a gentle boil.
  5. Cook Low & Slow: Reduce the heat to low, cover the pot, and let the stew simmer gently for 30 minutes, allowing the chicken to become tender and the flavors to meld beautifully. Avoid rapid boiling to keep the chicken juicy.
  6. The Grand Finale: Uncover the pot and check that the chicken easily shreds. Taste the stew and adjust seasoning as needed with extra vinegar for tang, pepper for spice, or simmer uncovered to thicken the broth if necessary. Serve hot, optionally garnished with fresh thyme leaves.

Notes

  • Use chicken thighs for juicier meat; if substituting chicken breasts, cut into larger chunks and reduce simmer time to 20 minutes.
  • Choose firm, sweet-tart apples like Honeycrisp, Pink Lady, or Braeburn to hold their shape during cooking.
  • Caramelize onions slowly to develop deep flavor; do not rush or burn them.
  • Adjust seasoning by tasting after simmering—add vinegar to brighten or black pepper to balance sweetness.
  • Stew flavors improve when stored overnight; refrigerate in an airtight container for 3-4 days or freeze up to 3 months.
  • For a vegetarian version, substitute chicken with cubed butternut squash and white beans, and use vegetable broth.
  • Serve with crusty bread, mashed potatoes, or wild rice for a complete meal.
  • Optional garnishes like sour cream or Greek yogurt add a creamy contrast.

Nutrition

Keywords: apple chicken stew, onion chicken stew, comfort food, cozy stew, fall recipe, chicken thighs recipe, apple cider stew

Find it online: https://kitchenwithkai.com/apple-and-onion-chicken-stew-recipe/