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Chicken Stew with Apples and Cabbage

A cozy autumn stew of browned chicken thighs and bacon with cabbage, apples and celery root in a sage-scented cream broth. Rustic, comforting and a little sweet.
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Course: Dinner
Cuisine: American
Keyword: apple cabbage stew, chicken stew, fall stew
Servings: 6 servings
Author: Jennifer Pallian BSc, RD

Ingredients

  • 4 slices bacon cut into 1/2-inch lengths
  • 6 boneless skinless chicken thighs cut into bite-sized pieces
  • 2 tbsp olive oil
  • 1 medium onion chopped
  • 2 large cloves garlic or 3 small
  • ½ medium green cabbage finely sliced crosswise (2 1/2 to 3 cups shredded)
  • 2 apples peeled, cored and chopped
  • 1 celery root peeled and cut in 1-inch pieces
  • 4 cups chicken broth
  • 3 tbsp flour
  • 1 cup cream
  • 2 tbsp minced fresh sage
  • 2 bay leaves
  • salt
  • pepper
US Customary - Metric

Instructions

  • Heat a large, lidded saucepan over medium-high heat. Add the bacon and sauté until browned; set aside. Pour off the fat, then return 2 tablespoons to the pan.
  • Arrange the chicken pieces in a single layer, being careful not to over-crowd the pan (you'll probably have to do 2 batches); brown on all sides, then set the chicken aside.
  • Add the olive oil to the pan, swirling to coat. Add the onion and sauté until golden brown, 3–5 minutes. Add the garlic and sauté 1 minute. Add the cabbage, apples and celery root and cook until slightly softened, about 5 minutes.
  • Meanwhile, stir the flour into 1/2 cup of the chicken broth, eliminating any lumps. Add the flour mixture to the pot along with the remaining broth, cream, sage and bay leaves. Stir in the chicken and bacon and cover. When it comes to a rapid simmer, reduce the heat to medium-low and cook about 30 minutes, or until the chicken is tender and the celery root is cooked through. Season to taste with salt and pepper.

Notes

Brown in batches: Crowding steams the chicken; brown it in two batches for better flavour.
Lump-free thickening: Whisk the flour into cool broth first so the stew thickens smoothly.
Celery root: It adds a subtle celery-parsnip sweetness; make sure it's fully tender before serving.
Fresh sage + bay: These autumn herbs make the apple-and-cabbage combo sing.

Nutrition

Calories: 460kcal | Carbohydrates: 15g | Protein: 22g | Fat: 32g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 130mg | Sodium: 800mg | Potassium: 600mg | Fiber: 3g | Sugar: 6g | Vitamin A: 400IU | Vitamin C: 25mg | Calcium: 80mg | Iron: 2mg