Ingredients

  • 4 tablespoons oil
  • 4 chicken thighs
  • 4 chicken legs
  • 2 pounds small potatoes (peeled)
  • 8 3/4 ounces shallots (cut into wedges)
  • 8 3/4 ounces button mushrooms (halved)
  • 2 cloves garlic (chopped)
  • 4 sprigs fresh thyme leaves (stripped from stems)
  • 7 ounces cherry tomatoes (halved)
  • 1 2/3 cups cider
  • 1 2/3 cups vegetable stock
  • fresh flat leaf parsley (for garnish)

Directions

  1. Heat oil in a Dutch oven. Cook chicken until browned all over. Season then set aside. Add potatoes, shallots, mushrooms, garlic and 3/4 of the thyme. Sauté for 5 mins. Season. Return chicken to pan along with 1/2 the tomatoes. Add cider and stock. Bring to a boil, cover and cook over medium heat for 30 mins. Add remaining tomatoes and cook for 5 mins. Season and add a pinch of sugar.
  2. Garnish with parsley and remaining thyme.
Discover more recipes from RecipesPlus

NutritionView more

1480Calories
Sodium35%DV850mg
Fat129%DV84g
Protein204%DV104g
Carbs22%DV67g
Fiber24%DV6g

PER SERVING *

Calories1480Calories from Fat760
% DAILY VALUE*
Total Fat84g129%
Saturated Fat19g95%
Trans Fat
Cholesterol450mg150%
Sodium850mg35%
Potassium2570mg73%
Protein104g204%
Calories from Fat760
% DAILY VALUE*
Total Carbohydrate67g22%
Dietary Fiber6g24%
Sugars18g36%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(0)

Yummly User