Chicken Stew with Tomatoes and Apples
The tomato crop has been very good this year. Unlike past years we actually were able to bring in quite a few that ripened on the vine. Usually we have to bring them in green and let them turn red in the basement. I have made pizza sauce, tomato paste, tomato soup and homemade ketchup. I have also been able to cook with them which has been an absolute joy. So when I pulled chicken out the other night I figured I could use some tomatoes at the same time. I came up with a delicious chicken stew recipe that I will be making again.
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Chicken Stew with Tomatoes and Apples
Serves 4 – 5
- 1 1/2 pounds boneless, skinless chicken thighs
- 1 tsp olive oil
- 3 large tomatoes, cored and cut into chunks
- 2 medium apples peeled, cored and cut into large chunks
- 3 TBS dried cranberries
- 1 TBS chopped fresh thyme
- 1 tsp salt
- cooked Jasmine rice
- Heat the olive oil in a large saute pan over medium heat. When hot add the chopped tomatoes. Bring to a boil and reduce to a simmer cooking until the tomatoes start to fall apart, about 20 minutes. Sprinkle in the salt and thyme.
- Add the apples and dried cranberries and cook for 5 minutes then add the chicken. Cover and let cook for ten minutes, turn the chicken and cook for another ten minutes. Taste and adjust seasoning if necessary.
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- Serve the chicken stew over the cooked jasmine rice
How Was the Chicken Stew?
This was so simple and easy to make yet it was so flavorful. It was even better the second night. I will be the first to admit that it is not the prettiest dinner on the plate but most stews are not. We both really enjoyed this and I will be sure to make it again before I run out of apples. Like other less than attractive meals – think Testaroli or Stroganoff – they are all about taste rather than appearance.
