Apple Chicken Stew

Summer 2022. The medical office in Gonzales is done. Another commercial success. DeShawn led the final phase, and his work was flawless — panels that looked like artwork, wiring that sang. I told him, for the second time in three years, that he was a better electrician than me. He said, "I learned from the best, Mr. Tommy." I said, "Don't call me Mr. Tommy." He said, "Okay, boss." We're still negotiating.

Made a seafood gumbo — the full boat: shrimp, crab, oysters, andouille. The expensive version, the celebration version, the version you make when a job is done and the work was good and the electrician who did it calls you "boss" even though you've told him not to. The gumbo was decadent — the oysters plumping in the broth, the crab meat dissolving into the roux, the shrimp pink and perfect. I served it to the crew at a completion dinner, eight people around my patio table, eating gumbo from the pit of a man who started with one van and a dream and now has eight vans and a reality.

The seafood gumbo that night was the full ceremony — the one you only break out when the job actually deserved it. But the dish I keep coming back to for crew dinners, the one that travels well from that same spirit of a slow pot and a full table, is this Apple Chicken Stew. It’s got the same patience to it, the same idea that you’re cooking for people who worked hard and need something that tastes like it knows that. Eight people, one pot, and a reason to sit down together — that’s the whole philosophy.

Prep Time: 20 min | Cook Time: 45 min | Total Time: 1 hr 5 min | Servings: 8

Ingredients

2 1/2 lbs boneless, skinless chicken thighs, cut into 1 1/2-inch chunks
2 medium apples (Honeycrisp or Granny Smith), peeled, cored, and diced
1 large yellow onion, diced
3 celery stalks, sliced 1/2-inch thick
3 medium carrots, peeled and sliced into coins
3 cloves garlic, minced
2 medium Yukon Gold potatoes, peeled and cubed
3 cups low-sodium chicken broth
1 cup apple cider (unfiltered)
2 tablespoons olive oil
1 tablespoon apple cider vinegar
1 teaspoon dried thyme
1/2 teaspoon dried sage
1/2 teaspoon smoked paprika
Salt and black pepper to taste
2 tablespoons cornstarch + 2 tablespoons cold water (slurry, optional for thickening)
Fresh parsley, chopped, for garnish

Instructions

Season the chicken. Pat chicken pieces dry and season generously with salt, pepper, and smoked paprika on all sides.
Brown the chicken. Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Working in batches, brown the chicken pieces on all sides, about 3–4 minutes per batch. Transfer to a plate and set aside. Do not crowd the pan.
Sauté the aromatics. Reduce heat to medium. Add onion and celery to the same pot and cook until softened, about 4 minutes, scraping up any browned bits. Add garlic and cook 1 minute more until fragrant.
Add vegetables and liquid. Stir in carrots, potatoes, and apples. Pour in the chicken broth and apple cider. Add thyme, sage, and apple cider vinegar. Stir to combine.
Return chicken and simmer. Nestle the browned chicken back into the pot. Bring to a boil, then reduce heat to low. Cover and simmer for 30 minutes, until chicken is cooked through and vegetables are tender.
Thicken if desired. For a thicker stew, whisk together cornstarch and cold water to form a slurry. Stir into the simmering pot and cook uncovered for an additional 5 minutes until the broth thickens slightly.
Taste and finish. Adjust salt and pepper to taste. Ladle into bowls and garnish with fresh parsley. Serve with crusty bread or over rice.

Nutrition (per serving)

Apple Chicken Stew — The Pot You Make When the Work Was Good