Chicken Stew With Apples and Cabbage
By January 25, 2013Published:
Recipe from Foodess
- 4 slices bacon cut into 1/2 inch lengths
- 6 boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons Olive Oil
- 1 medium or 2 small onions chopped
- 2 large cloves garlic
- 1/2 medium cabbage finely sliced crosswise
- 2 apples peeled, cored, and chopped
- 1 celery root peeled and cut into 1 inch pieces
- 4 cups chicken broth
- 3 tablespoons all-purpose flour
- 1 cup cream
- 2 tablespoons fresh sage minced
- 2 bay leaves
- salt and pepper
- Heat a large, lidded saucepan over medium-high heat. Add bacon, and saute until browned; set aside. Pour off fat, then return 2 tablespoons to the pan.
- Arrange chicken pieces in a single layer, being careful not to over-crowd the pan (you will probably have to do 2 batches); brown on all sides then set chicken aside with the bacon.
- Add olive oil to the pan, swirling to coat. Add onion and saute until golden brown, 3-5 minutes. Add garlic and saute 1 minute. Add cabbage, apples and celery root and cook until slightly softened, about 5 minutes.
- Meanwhile, stir flour into 1/2 cup of the chicken broth – be sure to eliminate any lumps. Add flour mixture to pot along with remaining broth, cream, sage and bay leaves. Stir in the chicken and bacon, and cover. When it comes to a rapid simmer, reduce heat to medium-low and cook about 30 minutes, or until chicken is tender and celery root is cooked through. Season to taste with salt and pepper.