I often don’t comment unless I followed the recipe to a T but for this I made a couple minor adjustments so that I was using what I had on hand and it made this a keeper for us so I thought I’d share. First, I used frozen squash. Second, I swapped out the sage and ginger for oregano and pumpkin pie spice, which I sprinkled in as I was going so the measurements weren’t exact. The flavor was outstanding but the squash fell apart so mine didn't have the wonderful pop of color like the author’s image. However, since it tasted so great I think next time I’d just use carrots rather than parsnip and add the frozen squash a bit later in the process. Thank you to the recipe author for sharing this! Yum!Read More
Perfect fall food. Made exactly as written and am in love. Will be making over and over again.Read More
We just weren't all that into it. I may have overdone it on the sage unintentionally(?) I went 1/2 chicken breast and 1/2 thighs, which was fine.Read More
There are savory notes to this stew but it's overwhelmingly sweet. It also took me a lot longer to prepare than indicated. There's a lot of peeling and chopping involved. I'm glad I didn't attempt this on a weeknight. My hubby loved it but he has the sweet tooth in the family. My girls refused to eat it. If I were to attempt it again I'd drastically cut the cider and maybe add some peppery bacon. We did have a Belgian blonde ale (notLeffe) and it did help cut the sweetness. Unfortunately that didn't help my young daughters 😊.Read More
This was delicious, but I would have thought CL would present this as a way of using up leftover Thanksgiving turkey and other leftovers. I had only 18 oz. of turkey (white and dark) but this seemed adequate, and I used some cubed heirloom sweet-potato pumpkin (yes, that's a thing apparently). Our remaining cider had (ahem) fermented by then but of course the alcohol cooked off during the simmering, and I even had turkey broth I had made from the carcass. The only thing I had to buy to make this was the parsnips. It cooked in the time specified but as I was short on time I served this just with bread; but I may throw a salad together to go with the leftovers. And I would make this again - even with chicken!
Loved it with crusty seeded bread that I heated to serve with it (bread is not quite baked - you can find it in stores like trader joe)..Didn't change anything and wouldn't. Repeatable and on frequent rotation now!Read More
Nice. I used half chicken thighs and half breast meat. Will do again.Read More
So yummy and full of flavor!Read More
This was quite unusual, but very good. I took the advice of others, and chopped everything quite small. Everything cooked beautifully, and because the apples were added at the end they retained some firmness, which was really nice.
Absolutely delicious and used up a lot of my farmers market findsRead More
This is super delicious. I didn't change a thing. You could definitely serve it to company. What a perfect fall dish. Yum!Read More
Very tasty! Perfect on a cold rainy evening! Next time, I will cut the parsnips smaller, so they become more tender while cooking. Green apple and sage bring out great flavours. Also may add a potato or small carrot next time. A keeper recipe. This served 4 people! Thanks - Yum! 😋Read More
Made this stew last night -- was delicious (even paired it with the suggested Leffe!). I really enjoyed the sweetness the cider brought. Made the recipe as is, but added in more chicken broth and cider (1/2 cup each) so there was more broth which I think was needed. It fed four of us with slightly bigger servings.Read More