Creamy Apple Cider Chicken Stew
For the full experience, make this recipe with the Drop Recipes app.
recipe by Chloe Harris www.chloefoodie.com
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- Total Time
- 1hr 46mins
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- Serves
- 4
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- Calories
- 1885
This Creamy Chicken Stew made in the Instant Pot Pro Plus is based on a recipe that my mum made me the day before I got married. It is perfect for the cooler evenings with its creamy and deliciously comforting flavors. Sauté juicy pieces of chicken along with leeks and apple wedges, as well as the perfect blend of seasoning and finish this warming stew with cider, fresh thyme and spinach. Serve with a generous ladle of your creamy sauce over some buttery mashed or baked potatoes to soak up all that delicious stew sauce.
recipe updated Mar 1, 2022
Ingredients
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- Leek
- 420 g
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- Apple
- 3
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- Spinach
- 3 handfuls
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- Olive oil
- 1 tablespoon
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- White flour
- 1 tablespoon
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- Chicken thighs
- 8
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- Salt & pepper
- as needed
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- Fresh thyme
- 8 sprigs
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- Dry cider
- 600 ml
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- Salt
- 1 teaspoon
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- Butter
- 1 tablespoon
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- Heavy cream
- 200 ml
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- Black pepper
- as needed
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- Salt
- as needed
Tools
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Instant Pot Pro Plus
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Large mixing bowl
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Inner pot - pro plus
Step preview
- Season each chicken thigh with salt and pepper on both sides
- Add the olive oil to the inner pot
- Pre-heat inner pot on Sauté
- When the Instant Pot Pro Plus has finished preheating, add 3-4 chicken thighs skin side down
- Sear here for 3 mins each side
- Remove the seared chicken and place on a cutting board
- Fry the remaining thighs for 3 mins each side until all thighs are seared
- Remove the remaining chicken from the inner pot and leave on the cutting board until needed
- Change the Sauté temp to low and keep sautéing
- Add the leeks, salt and butter to the inner pot
- Sauté here on low while mixing for 6 mins
- Add the apple wedges and sauté for a further 2 mins
- Add the flour and mix for 1 min
- Carefully add the cider, thyme and salt to the inner pot and mix well
- Add back in the seared chicken thighs
- Secure the lid onto the Instant Pot Pro Plus
- Pressure cook 12 mins on Max, then allow for Natural Release 5 mins, then Quick Release the remaining pressure
- Carefully remove the chicken from the sauce and place in a large bowl until needed
- Remove and discard the chicken skin
- Simmer the sauce in the inner pot for 10 mins until the sauce has reduced by 1/3
- Add back in the cooked chicken and the cream, and season with pepper and more salt if needed
- Sauté on Low for 2-4 mins
- Just before serving, stir in the spinach and let it wilt down for a few seconds
- Serve 2 thighs per person on top of your buttered potatoes of choice, with a generous ladle of the creamy sauce