Description
This comforting Cider Vinegar Chicken Stew combines tender chicken thighs simmered with carrots, garlic, and leek in a tangy cider vinegar and chicken broth base, served over buttery egg noodles. The slow oven braising infuses robust flavors, resulting in a satisfying and hearty meal perfect for family dinners.
Ingredients
Chicken and Seasoning
- 3 tablespoons extra virgin olive oil
- 3 pounds boneless, skinless chicken thighs
- 1 teaspoon kosher salt, plus more for seasoning noodles
- 1 1/2 teaspoons freshly ground black pepper, plus more for seasoning noodles
Vegetables and Aromatics
- 5 carrots, sliced 1/2 inch thick
- 5 garlic cloves, thinly sliced
- 1 leek, white and light green parts only, thinly sliced
Stew Base
- 1/4 cup all-purpose flour
- 1 cup cider vinegar
- 3 cups chicken broth
- 4 tablespoons butter, divided
- 1 tablespoon parsley, minced
Side
- 1 pound egg noodles
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to prepare for slow braising the stew in a Dutch oven or heavy-bottomed pot.
- Prepare and Brown the Chicken: Trim excess fat from the chicken thighs and cut them into 1-inch cubes. Season each piece thoroughly with kosher salt and freshly ground black pepper. Heat 2 tablespoons of extra virgin olive oil in a large heavy-bottomed pot or cast-iron Dutch oven over medium-high heat. Brown the chicken in batches to avoid overcrowding, cooking each batch about 10 minutes until golden. Remove browned chicken and set aside.
- Sauté Vegetables and Make the Base: Wipe out any burnt bits from the pot to maintain clean flavors. Add the remaining 1 tablespoon of olive oil followed by carrots, garlic, and leek. Cook over medium heat until the leek softens, about 5 minutes. Sprinkle the flour over the vegetables and cook for 2 minutes to eliminate its raw taste, stirring constantly. Pour in the cider vinegar, stirring and scraping the bottom to release browned bits; cook until the mixture thickens slightly, approximately 3 minutes. Add the chicken broth and bring the liquid to a boil.
- Braise the Stew: Return the browned chicken to the pot, stir to combine, then cover with a fitted lid. Transfer the pot to the preheated oven and cook for 30 minutes, allowing the flavors to meld and the chicken to become tender.
- Cook the Noodles: While the stew cooks, bring a large pot of salted water to a boil. Cook the egg noodles according to the package instructions until al dente. Drain the noodles and return them to the pot. Stir in 2 tablespoons of butter and season with kosher salt and freshly ground black pepper. Cover to keep warm.
- Finish the Stew and Serve: Remove the stew from the oven and stir in the remaining 2 tablespoons of butter until fully incorporated and melted. Adjust seasoning with additional salt and pepper if desired. Sprinkle with minced parsley for freshness. Serve the hot stew ladled generously over the buttered egg noodles.
Notes
- Trimming excess fat from the chicken thighs helps keep the stew from becoming too greasy.
- Using a heavy-bottomed Dutch oven ensures even cooking and prevents hot spots during oven braising.
- Cooking the flour with vegetables before adding liquids eliminates the raw flour taste and thickens the stew slightly.
- The cider vinegar adds a unique tangy flavor that balances the richness of the chicken and butter.
- Butter in the noodles adds richness and helps season the pasta, making it the perfect base for the stew.
- You can substitute chicken broth with homemade stock for deeper flavor.
- Leftovers store well refrigerated for up to 3 days and reheat nicely on the stovetop.