Cider-braised chicken stew

A hearty chicken, veg and barley stew cooked in cider – perfect for snuggling up with during the cooler weather.

Preparation time : 20 min Cooking time : 1 hour Servings : 4
  • STEW
  • 15 ml olive oil
  • 200 g streaky bacon, chopped
  • 8 drumsticks, seasoned
  • 60 ml cake flour
  • 1 medium onion, chopped
  • 30 ml wholegrain mustard
  • 15 ml sugar
  • 3 cloves garlic, finely chopped
  • 10 baby potatoes, halved
  • 12 baby carrots
  • 125 ml pearl barley
  • 500 ml chicken stock
  • 500 ml cider
  • 45 ml basil, finely chopped plus extra to serve
  • salt and pepper
  • 125 ml sour cream

For the stew, heat the oil in a pot over medium heat. Add the bacon and fry, 5 minutes.

Remove the bacon with a slotted spoon.Dip the drumsticks in the flour and shake off the excess.

Add the chicken to the pot with the fat left over from frying the bacon and fry, 5 minutes per side.

Add the onions and fry, 2 minutes.

Add the mustard, sugar, garlic, baby potatoes, baby carrots, barley, stock and cider and simmer, 30 minutes.

Stir in the basil and season it to taste.Serve each portion topped with a dollop of sour cream.


The drumsticks can easily be replaced with chicken thighs, if dark meat is preferred.