Chicken, Chorizo & Apple Stew | Blas Y Tir

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Chicken, Chorizo & Apple Stew

Chicken Stew Tasty Other

Chicken, Chorizo & Apple Stew

Nothing says ‘winter comfort food’ than a simple stew. Served alongside a generous helping of homemade Potato & Brie mash, this Chicken, Chorizo & Apple Stew can be made on the stove, or even in the slow cooker for the ultimate mid-week comfort food. One for the whole family to enjoy! This recipe was created exclusively for us by food blogger, 'The Tasty Other'.

Time: 

Serves: 

6

Tags: 

Ingredients

  • 4 tbsp Extra Virgin Olive Oil
  • 10 Shallots, thinly chopped
  • 6 Organic Chicken Thighs
  • 3 Garlic Cloves, minced
  • 80 g Chorizo, cubed
  • 3 cups Organic Chicken Stock
  • Small bunch of Fresh Tarragon
  • 500ml Organic Apple Cider
  • 2 tbsp Corn Flour, mixed well with 1/3 cup of water
  • 1 Gala Apple, cut into thick wedges
  • 1000 g Rudolph Potatoes, peeled and cut into small chunks
  • 200ml Milk
  • 10 Peppercorns
  • 2 Bay Leaves
  • 1 tbsp Unsalted Butter
  • 100 g Brie, soft & cut into chunks
  • Sea Salt & Ground Black Pepper, to season
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Method

  1. Heat the olive oil in a large pot over a medium heat. Once hot, add the chicken thighs and chopped shallots. Cook until the chicken is lightly browned on both sides and the shallots are soft, approx. 7-10 minutes.
  2. Add the garlic and chorizo, stir well and cook for another 3 minutes. Add the cider, stock and tarragon, with a pinch of salt and pepper to taste. Bring to a boil and then reduce the heat to a gentle simmer (or transfer the mix to a slow cooker). Cook for about 30 minutes on the hob, or in the slow cooker until the meat is tender and cooked through.
  3. Add the corn flour to the mix, stir well and cook for another 5 minutes, allowing the stew to thicken.
  4. Turn the heat off and add the apple wedges. Cover with the lid for at least 5 minutes, or until ready to serve.
  5. While the chicken is cooking, or prior to serving, prepare the mash. Place the potato chunks in a large pot of boiling, salted water and cook for about 20 minutes, until very soft.
  6. Drain and leave in a colander for 5 minutes, before placing the potato back in the pot.
  7. While the potatoes are cooking, prepare the milk. Place the milk in a saucepan, along with the peppercorns, bay leaves and butter. Cook over a medium heat until the butter is melted, but don’t boil. Remove from the heat, take out the bay leaves, and cover with the lid.
  8. Once the cooked potatoes are back in the pot, pour the milk liquid over the potato, mashing as you. When the mash is smooth enough, add the softened brie chunks and mash again. Season to taste and serve with the chicken stew and plenty of gravy.

Top Tip

Using a slow cooker for stews, soups and casseroles is a great way of prepping your evening meal to be ready for when you get home. Pop all your ingredients in the slow cooker before going to work, turn the slow cooker onto low and you’ll have a delicious meal ready for the whole family when you walk through the door.

You can find out more about 'The Tasty Other' by visiting her Instagram page, here!

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