Cider chicken with mushrooms and spices

Jan 18, 2022 · 4 min read

Chicken in cider with spices.

Stews in winter are one of the best foods to comfort the body. In addition, the meetings are another of the important factors that accompany these dates.

So today I present a new way to make a stew. It is a cider chicken with mushrooms and spices.

Some alternatives

Depending on your budget, you can make a version with mushrooms and Porto Bello.
Also, you can use the mushrooms that are available depending on the season.
Another option is dehydrated and frozen mushrooms.
If you don't have a carrot on hand, you can use bonito, pumpkin, leek, celery, among others.

No matter what alternative you choose, this hot stew will lift everyone's spirits from the first spoonful. So let's get started.

Ingredients

Achieving a portion for 4 people is very simple if you have:

3 carrots.
400 milliliters of apple cider.
2 cloves of garlic.
200 milliliters of liquid cream.
250 grams of mushrooms.
4 chicken hindquarters with bone.
Extra virgin olive oil.

spices

1 bay leaf.
Nutmeg.
Thyme.
Cinnamon.
Pepper.
Vera peppers.
Cloves.
Ground cumin
Salt.

Chicken stew served.

Preparation of chicken in cider with mushrooms and spices

This recipe in preparation will not take you more than 20 minutes, but you should know that it is fully ready in at least 1 hour.

For the vegetables

1. Wash the mushrooms and chop them according to the model you have purchased.

They should be the size of a bite.

2. Clean the carrots, chop into small squares and chop the garlic.

3. Put a little oil in a pot and cook the carrot. You just have to sauté them a little for at least 5 minutes.

4. Add the mushrooms when the 5 minutes are up, placing over high heat. Add salt, cumin, thyme and pepper.

Wait for the mushrooms to release their water, and it evaporates. Then remove from heat.

For the chicken

5. In the same pan we put a little more oil.

6. Season the chicken with salt, cinnamon, nutmeg, paprika, cloves and pepper.

7. Take to the pan and let it seal on both sides.

8. When ready add it to the pot with the vegetables.

Chicken stew.

For the cider sauce

9. Now, clean the pan by adding the cider and bay leaf.

10. Place the flame high and try to clean the base of the pan. You can make yourself a wooden spatula.

The alcohol must evaporate a little, before adding the liquid cream.

11. At this point, you should lower the heat and let it reduce by stirring for a few minutes.

12. Next, add the sauce to the pot with the vegetables and chicken.

For the stew

13. Add more spices to your liking, if necessary.

14. Add more cider, water or broth if you see that there is very little liquid left.

15. Mix well and let cook, covered and over low heat for 40 minutes or so.

Your indicator will be the chicken, when the meat is tender, it is ready.

16. Wait for it to cool down a bit before serving. And bon appétit!

Plate of chicken stew with cider served with potatoes, carrots and rice.

Side dishes for chicken in cider with mushrooms

With this preparation there is not much to think about. With a good side of white rice.
You can substitute rice for quinoa or brown rice.
If you want you can also place a good slice of bread.

This recipe takes time to cook, but it does not imply any challenge, except to work the ingredients separately.

Remember that you can make the combination of vegetables that you want and make it more appetizing for your guests.