Cider Chicken Stew With Fall Vegetables

• 1 12-1 34 lbs chicken, rinsed & patted dry (5 serving pieces, preferably 1 drumstick, 1 thigh, 1 wing, and 2 half breasts)
• 14 cup flour
• 1 teaspoon salt
• 12 teaspoon pepper
• 2 tablespoons butter
• 1 tablespoon vegetable oil
• 2 large shallots, minced
• 2 cups cider
• 1 cup dry white wine
• 12 teaspoon dried thyme
• 2 whole cloves
• 1 cinnamon stick
• 1 small bay leaf
• 1 cup rich chicken broth
• 1 teaspoon cider vinegar
• 2 carrots, peeled, halved lengthwise and cut diagonally into inch long pieces
• 2 red potatoes, scrubbed and cut into 1-inch wedges
• 12 lb green beans or 12 lb sugar snap pea, strings removed
• 14 cup heavy cream

1. Trim fat off chicken.
2. Season flour with 1/2 teaspoon salt and 1/4 teaspoon pepper.
3. Dredge chicken in flour and shake off excess back into the bowl; reserve 1 1/2 tablespoons flour.
4. In a Dutch oven or large, flameproof casserole dish, melt the butter with the oil over med-high heat; saute the chicken until golden brown (5-7 minutes).
5. Remove to a plate and pour off all but 1 tablespoon of oil from the pan.
6. Add the shallots and saute until soft and fragrant (1 minute).
7. Add the cider and wine and bring to a boil, scraping up any brown bits.
8. Tie the thyme, cloves, cinnamon, and bay in a cheesecloth bag and add to the wine mixture.
9. Boil for 5 minutes.
10. Add the chicken stock, vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
11. Return the chicken to the pan along with any juices that have collected on the plate.
12. Add the carrots and potatoes; simmer, covered, over low heat until the chicken and vegetables are tender (25-30 minutes).
13. Bring a saucepan of water to a boil; add the peas or beans and boil just until tender (2 minutes for peas; 8 minutes for beans).
14. Drain and rinse well under cold water.
15. When the chicken is done, remove it to a serving dish, and cover it to keep it warm.
16. Skim as much fat as possible off the top of the liquid in the pan.
17. Dissolve reserved flour in 2 1/2 tablespoons stock or water; mix into the stew.
18. Boil over high heat until slightly thickened (1-2 minutes).
19. Stir in the cream and season to taste with salt and pepper.
20. Return the chicken to the stew.
21. Add the peas and simmer 1-2 minutes longer to heat through.

chicken, flour, salt, pepper, butter, vegetable oil, shallots, cider, white wine, thyme, cloves, cinnamon, bay leaf, chicken broth, cider vinegar, carrots, red potatoes, green beans, heavy cream

Taken from www.food.com/recipe/cider-chicken-stew-with-fall-vegetables-138033 (may not work)