Quick Meal #2...

Chicken Cider Stew with Mashed Potatoes and Apples

2lbs Boneless Chicken Thighs or Breasts Cut into 3/4 inch Cubes

1 1/2 Tbsps Thyme (Fresh) or 1/2 Tbsp (Dried)

1 Tbsp Vegetable Oil

1/3 Cup Butter

3 Shallots, Thinly Sliced

1 1/2 Cups Apple Cider

2lbs Potatoes, Cubed

2 Large Green Apples, Peeled, Cored and Sliced into Eight Pieces

2/3 Cup Cream

Directions:

* Season the Chicken with Salt and Pepper and 2 Tsps Thyme (1 tsp if dried). Heat Oil and 1 Tbsp Butter in large saucepan over medium heat. Brown the chicken in two batches for 2-3 minutes. Remove from pan.

* Add Shallots and the remaining Thyme to the saucepan and saute for 2 minutes. Pour in the cider, bring to a boil, and scrape pan bottom. Return chicken to pan and cover. Reduce heat to medium-low and cook 35-40 minutes or until chicken is cooked and sauce has reduced...but not too much.

* Mean while cook the Potatoes and Apples in a Saucepan of boiling water for 15-20 minutes or until tender. Drain and return to the saucepan over low heat fora minute to allow remaining water to cook off. Remove from the heat and mash with potato masher. Stir in 2 Tbsps of Cream and the remaining Butter...season to taste.

* Stir the remaing cream into the stew and cook for another 2-4 minutes or until sauce has thickened. Serve at once with Mash.

Serves 4

***Idea***- When seasoning the potatoes and apples think about adding Cinnamon and Sugar instead of just salt and pepper.