Cider Chicken

 Ingredients:

 Chicken stew

●      1 cup Homemade Peppery Chicken Stock, Unsalted

●      ½ tsp. nutmeg powder
¼ cup apple cider, unsweetened

●      8 large pieces of chicken thighs.

●      2 Tbsp. olive oil, add more if needed

●      ⅛ tsp. white pepper
¼ cup water

●      2 large pieces of golden apples, peeled, cored, quartered, sliced into ¼-inch thick pieces.

●      ½ tsp. sea salt, add more if needed
¼ cup roughly chopped fresh parsley

●      ¼ cup double cream

●      ¼ cup grated Gouda or cheddar cheese

Directions:

  1. Press: SAUTÉ and HIGH.

  2. Pour oil into the Yedi Pressure Cooker. Wait for oil to heat up before frying chicken pieces in batches. Cook until meat is browned well on all sides. Add more oil if needed. Transfer seared meat to a holding plate. Repeat step for all chicken.

  3. Except for the cheese and the parsley, pour remaining ingredients into the Yedi Pressure Cooker, including partially cooked chicken and drippings.

  4. Press: SLOW COOKER and LOW. Set the timer to 6 hours. Secure lid.

  5. After the cooking cycle, press: SAUTÉ and HIGH.

  6. Stir in cheese and cream. Continue cooking until the sauce reduces by half.

  7. Pour stew into bowls. Garnish with parsley. Cool slightly before serving.

 

Matthew Revich