One Pot Chicken and Cider Stew

This is super easy and freezes really well so its great for batch cooking...

15 - 20


40 - 50






  1. 1. Cut your chicken thighs in half and dust with seasoned flour, pre-heat a large cast iron casserole pot (use a large pan if you don't have a cast iron pot) and add a glug of olive oil, gently fry your chicken thighs until golden then remove with a slotted spoon and set aside

  2. 2. Lower the heat and add another glug of oil then add the leeks, carrots and chopped onion and cook for a few minutes then add the apples, stock, cider, tarragon and chicken bring up to the boil, cover and lower the heat, then simmer for 40-45 minutes until the chicken is cooked.

  3. 3. Serve as a one pot for all the family or freeze into portions and enjoy at a later date...