Return to Chicken Soup Recipes

 

Fragrant Fall Harvest Pork and Chicken Stew

5 star rating
 

Add a Photo

Submitted by: Celia Strebendt

 

A hearty stew loaded with pork, chicken, carrots, parsley and potatoes in a rich apple flavored gravy.
 

Ingredients

  • 1 tbsp extra virgin olive oil, divided
  • 1 tbsp peeled and finely chopped ginger root
  • 1 large garlic clove, peeled and finely chopped
  • 1 large red onion, peeled and separated into rings
  • 1 large celery rib, trimmed and chopped
  • 1 1/2 lb pork tenderloin, trimmed and cut into bite sized pieces
  • 1 lb boneless skinless chicken breast, trimmed and cut into bite sized pieces
  • 3/4 cup apple jack, apple brandy or cider
  • 2 cups cider
  • 1/4 tsp oriental 5 spice powder
  • 1/2 tsp coarse mulled cider spice placed in a tea ball
  • 2 large carrots, pared and coarsely chopped
  • 2 large parsnips, pared and coarsely chopped
  • 2 1/2 cups fingerling potatoes or red potoatoes, chopped into bite sized pieces
  • 1 large Granny Smith or Cortland apple, cored and cut into bite sized pieces with additional pieces for garnish
  • Parsley sprigs for garnish

Save Recipe

Interact

 
Method

In a Dutch oven, heat 1 tsp oil over medium heat and saute ginger, garlic, onion and celery until onion is softened, about 5 minutes; then remove and set aside. Increase heat to medium high. In batches, brown pork and chicken, adding more oil as necessary. Set meat aside with onion mixture. Deglaze pan with apple jack. Cook until reduced by half. Add cider, 5 spice powder and tea ball. Add reserved onion and meat mixture then stir in carrots, parsnips, potatoes and apples. Reduce heat and cook covered over medium heat, until potatoes and carrots are tender, about 1/2 hour. Serve in soup bowls garnished with additional apple pieces and parsley sprigs.

 

Notes:

 

Number of Servings: 6-8

 

Submitted by: Celia Strebendt ()

Comment
 
 

Advertisement