Monday, 4 February 2008

Apple/Chicken Stew

1 bay leaf
Vegetable mixture:  small cubed carrots,
   peas, etc. (what have you?)
2 pounds boneless, skinless chicken
   breasts, cubed into bite size pieces
4 medium tart apples, peeled and cubed
1 medium red onion, chopped
3/4 teaspoon dried thyme
2 tablespoons olive or vegetable oil
4 medium potatoes, cubed
1/2 teaspoon pepper
1 1/2 teaspoons salt
1-1/4 cups apple apple juice
1 tablespoon cider vinegar

  • In a slow cooker, layer potatoes, carrots etc. & onion.  
  • Combine salt, thyme and pepper;  sprinkle half over vegetables. 
  • In a skillet, saute chicken in oil until browned; transfer to slow cooker. 
  • Top with apple. 
  • Combine apple juice and vinegar; pour over chicken and apple mixture. 
  • Sprinkle with remaining salt mixture. 
  • Top with bay leaf.
  • Cover and cook on high for 4-5 hours or until vegetables are tender and chicken juices run clear. 
  • Discard bay leaf. 
  • Stir before serving.