A gumbo is a classic new Orleans dish. It is a great dish that can be made so easily and fast with simple ingredients that are easily accessible. Using frozen vegetables also speeds up the process.
There is nothing better than tucking into a great big bowl of stew. The nights are getting shorter and colder. It is time to get out those heavy Dutch ovens and start braising.
I have carried this recipe around with me for years, and I find myself making it three to four times a month. Cider is in my roots—it is one of the best products in County Tipperary, where I am from. The chicken just soaks up the cider vinegar, and to me, this dish is the perfect blend of tart, savory sour. PS: I’m a thigh man! Not only are thighs less expensive than chicken breasts, due to their fat content they are much harder to overcook.