serves / makes 2
50 prep time
50 mins cooking time


When I think of stew I usually think beef and red wine but this dish is a lighter take on that using chicken and cider – perfect for the changing season.




  • 2 chicken breasts, cubed
  • 1 teaspoon thyme
  • 1 teaspoon oregano
  • 1/2 teaspoon sage
  • 1 garlic clove minced
  • 1 tablespoon olive oil
  • 180ml apple cider
  • 80ml dairy free cream
  • salt and pepper for seasoning


  1. Heat the olive oil in a large shallow pan over a medium heat
  2. Saute the onion and garlic for 2-3 minutes
  3. Add in the chicken, thyme, oregano and sage
  4. Cook for a further 5 minutes
  5. Pour in the cider and bring to the boil
  6. Turn the heat down, cover and simmer for 40 minutes
  7. Stir in the dairy free cream, season with salt and pepper and cook for a couple of minutes
  8. Serves with a baked potato and green beans

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