Easy Chicken Stew with Apple Recipe - Allrecipes.com
Easy Chicken Stew with Apple Recipe

Easy Chicken Stew with Apple

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"This stew is surprisingly delightful. It serves 6 people easily and most of the ingredients are probably in your pantry already. So easy and tasty. This recipe just works."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    30 mins
  • COOK

    40 mins

    1 hr 10 mins


  1. Heat the olive oil in a large pot over medium heat; cook the chicken in the hot oil until it has begun to brown. Add the bay leaves, salt, thyme, black pepper, caraway seeds, red onion, garlic, celery, potatoes, carrots, parsnips, apples, chicken stock, apple cider, and cider vinegar to the pot. There should be enough liquid to just cover the vegetables. If not, add more chicken stock to cover the vegetables.
  2. Bring the mixture to a simmer and cook, stirring occasionally, until the carrots are tender, about 30 minutes. Remove the bay leaves and garnish with the parsley to serve.
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Reviews More Reviews

Most Helpful Positive Review
Sep 28, 2010

I agree - it IS surprisingly delightful. I was unsure if we would like a chicken stew with apples and apple cider - I was concerned it would be too sweet. It was not. I did not use the parsnips because we don't care for them, but other than that, I made it as directed. The only negative is the color. With the white apples, potatoes, and chicken, the only other color was the orange carrots and a little bit of green (parsley). It would have more visual appeal if there were more green, maybe. Perhaps some spinach or green beans? I don't know if they would change the taste, though. Bottom line is that I will make it again. It's a keeper.

Most Helpful Critical Review
Nov 01, 2011

I'm a long-time chef, and when I read this recipe had my reservations due to the complexity and variety of the total ingredients. I should have listened to my gut. I made this dish for a special event with some friends, and it fell flatter than a pancake under a 20 ton weight. It was actually going along fairly well until I added the tablespoon of cider vingegar - which changed the entire flavor of the dish. And there was no real recovery after that because I didn't have time to mess with it. The texture was mushy and the flavor was uninspired. Some suggestions I would offer are these: Substitute Jerusalem artichokes for potatoes (much more expensive, I know, but better for diabetics) and add a handful of dried cranberries to sweeten it up. This recipe needs to focus on being on the sweeter side with the use of apples and apple cider, but like other reviewers have mentioned, it doesn't quite go there (but it should). This recipe sends mixed flavor messages in my view. You can pick this up just by reading the recipe.

Oct 11, 2010

WINNER! This was so delicious. Will make this again and again. Like another review said, the next time I'll add some green beans, just for more color. Thanks for this recipe.

Jun 16, 2011

I really really like this, I made a couple minor changes based on the ingredients I had available but I basically followed it bang on and it turned out wonderful! The only major change was I didn't have apple cider so like other reviewers I just added some cinnamon and cloves to give it the right spice :)

Dec 15, 2010

Delicious! I did, however, not add the celery or parsnips (subbed extra carrots); and when I went to my fridge to get the apple cider...gone! So I used enough chicken stock to cover, and added 1/4 tsp cinnamon and 1/8 tsp ground cloves to simulate some of the spices in the cider. I would thicken the sauce next time, but that's just personal preference. Thanks for a great and interesting recipe, for a cold day!

Nov 04, 2011

I used one bone-in chicken breast and a bunch "leftovers" from having cut up whole chickens (I always freeze the carcasses as there's still alot meat left on them). I let those boil whole in the soup until fully cooked then shredded and added it back to the soup. I replaced the fresh parsley with dried (that's what I had) and increased the garlic to 2 cloves. Omitted the celery and parsnips, opting for extra carrots, 1 more apple, 1 more potato. Used a yellow onion. The soup is little on the sweet side, which can easily be remedied by using less apple cider and more stock, or using a little hard apple cider with stock instead. I like the tang from the vinegar. I did mash up the potatoes a bit to thicken, and would probably use a few more next time to really make this a stew, as in it's current state it's more like a soup.

Oct 16, 2011

SO DELICIOUS! I added a few handfuls of peas to add some more color, a little more salt, and also let it simmer for an hour instead of half an hour so that it would thicken and the potatoes would get more tender. Seriously, though, this is an amazing recipe.

Oct 28, 2011

This dish was good, but was more of a soup rather than a stew, and it was quite sweet. If I was to make it again, I would probably lessen the cider and increase the chicken stock, just leaving the apple to sweeten it. I also substituted peas for the parsnips.


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  • Calories
  • 368 kcal
  • 18%
  • Carbohydrates
  • 62.5 g
  • 20%
  • Cholesterol
  • 33 mg
  • 11%
  • Fat
  • 6.8 g
  • 10%
  • Fiber
  • 9.3 g
  • 37%
  • Protein
  • 16.7 g
  • 33%
  • Sodium
  • 1211 mg
  • 48%

* Percent Daily Values are based on a 2,000 calorie diet.

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