ACV Chicken Stew
I love a good stew recipe at the end of the year. It’s perfect to make it before New Year’s Eve so that if you’re hungover or just tired on New Year’s Day (plus everything is closed!) then you’ll have dinner ready for you in the fridge. Just reheat and serve with some crusty gluten-free bread for a comforting winter meal. This ACV Chicken Stew is delicious, comforting, and just an overall great stew for the wintertime or any time of year.
This stew recipe is pretty simple to make and contains a lot of veggies – carrots, leeks, pearl onions, and peas – plus lots of protein from the chicken and lots of flavor from fresh herbs and my secret ingredient, apple cider vinegar (ok, it’s not so secret, it’s in the title!). I used Marukan’s apple cider vinegar, which lends a nice acidity to balance the rest of the flavors and it is used to deglaze the pan and help you scrape up the flavor bits that are stuck to the bottom of the pan. Deglazing is key to many recipes and vinegar is often a great way to do that.
Cheers to the upcoming New Year! I hope the last few days of 2022 are good to you and that you stay healthy and happy.
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ACV Chicken Stew Recipe
- 2 pounds boneless skinless chicken thighs
- 2 teaspoons kosher or fine sea salt
- 1 teaspoon black pepper
- 3 tablespoons olive oil , divided
- ½ pound baby carrots
- 2 leeks , washed, white and light green parts thinly sliced
- 4 cloves garlic , minced or grated
- 4 sprigs thyme
- 3 tablespoons gluten-free all-purpose flour
- ⅔ cup Marukan Apple Cider Vinegar
- 3 cups gluten-free chicken broth
- 1 cup frozen pearl onions , no need to defrost
- 1 cup frozen peas , no need to defrost
- ½ cup chopped Italian parsley
- Cut the chicken into 1-inch pieces. Season with salt and pepper.
- Heat 2 tablespoons oil in a large stock pot or Dutch oven over medium-high heat. Add the chicken and brown, about 10 minutes. Remove from the pan and set aside. Add another tablespoon of oil then the carrots and leeks and cook until the leeks start to soften, about 5 minutes. Add the garlic and thyme sprigs and cook, stirring, for 30 seconds. Return the chicken to the pot. Add the flour and cook, stirring, for 2 minutes.
- Add the vinegar and cook, scraping the brown bits off the bottom of the pan. Let cook for 3 minutes or until it starts to thicken. Add the chicken broth, stir well, and bring to a boil. Reduce the heat to medium-low, cover the pot, and let simmer for 30 minutes, stirring occasionally.
- Add the pearl onions and cook, covered, for 10 minutes. Add the peas and cook for about 1 minute.
- Remove the thyme sprigs, garnish with parsley, and serve.
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