Creamy Apple Cider Chicken Stew

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recipe by Chloe Harris www.chloefoodie.com

  • Time icon
    Total Time
    1hr 46mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    1885

This creamy chicken stew is probably one of my favourite dishes. It is based on a recipe that my mum made me the day before I got married. Its sweet, creamy and deliciously comforting. Serve it over some buttery mashed or baked potatoes to soak up all that delicious stew sauce.

recipe updated 1 Mar 2022

Ingredients

  • Leek icon
    Leek
    420 g
  • Apple icon
    Apple
    3
  • Spinach icon
    Spinach
    3 handfuls
  • Olive oil icon
    Olive oil
    1 tablespoon
  • White flour icon
    White flour
    1 tablespoon
  • Chicken thighs icon
    Chicken thighs
    8
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Fresh thyme icon
    Fresh thyme
    8 sprigs
  • Dry cider icon
    Dry cider
    600 ml
  • Salt icon
    Salt
    1 teaspoon
  • Butter icon
    Butter
    1 tablespoon
  • Heavy cream icon
    Heavy cream
    200 ml
  • Black pepper icon
    Black pepper
    as needed
  • Salt icon
    Salt
    as needed

Tools

  • kCook icon Instant Pot Pro Plus
  • kCook icon Large mixing bowl
  • kCook icon Inner pot - pro plus

Step preview

  1. Season each chicken thigh with salt and pepper on both sides
  2. Add the olive oil to the inner pot
  3. Pre-heat inner pot on Sauté
  4. When the Instant Pot Pro Plus has finished preheating, add 3-4 chicken thighs skin side down
  5. Sear here for 3 mins each side
  6. Remove the seared chicken and place on a cutting board
  7. Fry the remaining thighs for 3 mins each side until all thighs are seared
  8. Remove the remaining chicken from the inner pot and leave on the cutting board until needed
  9. Change the Sauté temp to low and keep sautéing
  10. Add the leeks, salt and butter to the inner pot
  11. Sauté on low while mixing for 6 mins
  12. Add the apple wedges and sauté for a further 2 mins
  13. Add the flour and mix for 1 min
  14. Carefully add the cider, thyme and salt to the inner pot and mix well
  15. Add back in the seared chicken thighs
  16. Secure the lid onto the Instant Pot Pro Plus
  17. Pressure cook 12 mins on Max, then allow for Natural Release 5 mins, then Quick Release the remaining pressure
  18. Carefully remove the chicken from the sauce and place in a large bowl until needed
  19. Remove and discard the chicken skin
  20. Simmer the sauce in the inner pot for 10 mins until the sauce has reduced by 1/3
  21. Add back in the cooked chicken and the cream, and season with pepper and more salt if needed
  22. Sauté on Low for 2-4 mins
  23. Just before serving, stir in the spinach and let it wilt down for a few seconds
  24. Serve 2 thighs per person on top of your buttered potatoes of choice, with a generous ladle of the creamy sauce
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