Cider and Mustard Chicken Stew

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Now back in Vietnam, the weather has been a bit cloudy… soooooo I thought that making this dish might be rather comforting for my soul. This one-pot chicken recipe is enjoyable and delightful when you eat it with a good crusty bread to sponge up the stew. Feel free to personalize your dish with any herbs – parsley, tarragon or coriander. As Dill is ubiquitous in Vietnam, hence I am using this fresh herb for this dish. Also, it seems to be not impossible for me to cook this as I came home to a couple of ciders breathing in my fridge. There you go:

Level: Easy

2 tablespoons of oil

Sea Salt

Black pepper

4 skinless chicken thighs (you can have it with skin on)

2 to 3 cloves of garlic

1 cup of dry English cider

1 cup of chicken stock / 2 chicken cubes with 1 cup of water

2 fresh or dried bay leaves

4 to 5 tablespoons of plain flour seasoned with salt and black pepper

1 tablespoon of Dijon Mustard

1 zucchini, cut into chunks

2 to 3 stalks of carrots, peeled and cut into chunks

Coat the chicken in the seasoned flour. Heat 1 tablespoon of oil in a casserole pan and sear the meat until golden brown. Transfer the chicken aside.

On the same pan, stir in the carrots and garlic. Cook for 3 to 5 minutes then stir in the leftover seasoned flour and cook for a few minutes. Add in the chicken, cider, stock, bay leaves, and Dijon mustard. Bring to a gentle simmer and cook for 1 hour. Make sure to stir occasionally.

Add in the zucchini. Season with a pinch of salt and pepper. Cook for further 50 minutes, the stew should be thickened by now. If not, continue to cook for another 40 minutes.

Garnish with any fresh herbs – parsley, tarragon, coriander or dill.

Serve with bread, buttered noodles, potatoes or rice.