In A Link to the Past, Hyrule feels lived in. The kingdom may be smaller after its decline, but life continues in its villages and cottages much as it always has. Across the land, simple pots hang over open fires, ready to hold whatever the fields, forests, or markets can provide. The meals may not always be the most elaborate, but they’re definitely hearty and practical.
Apple trees grow throughout Hyrule, making this fruit both easy to gather and a staple in the cooking of the era. Nearby Kakariko Village boasted a bounty of poultry, making it the protein of choice for many recipes and meals.
For Link’s uncle, living quietly in his cottage at the edge of town (with Link), a chicken and apple stew is commonly found in the pot over the fire. It’s the kind of dish that stretches ingredients, simmers low while the evening settles in, and fills the house with a warm and familiar aroma.
As I imagine this being a regular meal at their table, and the stew simmering in the pot over the fire in their cottage in the game, I figure this would be the perfect recipe to make from this game.
This stew begins by searing bone in chicken thighs until golden, building a rich base in the same pot with onion and chicken broth infused with fresh thyme, sage, cinnamon, and cloves. The chicken cooks gently until tender, then is shredded and returned to the pot along with carrots, potatoes, and a chopped Honeycrisp apple, which adds a subtle sweetness that plays well with the savory herbs. A touch of honey rounds everything out, and a simple beurre manié of butter and flour is whisked in at the end to give the broth a light, velvety body. The result is a balanced, hearty stew that feels rustic enough and right at home in any cooking pot in this era of Hyrule. A bowl of this on a brisk afternoon in Kakariko Village sounds perfect.
Ingredients
4 bone-in chicken thighs
4 cups chicken broth
1 onion, chopped
5-7 sprigs fresh thyme
5 sprigs fresh sage
1 small cinnamon stick
3 whole cloves
2 carrots, peeled and chopped
2 potatoes, peeled and chopped
1 Honeycrisp apple, peeled, cored, and chopped
1 tsp salt, plus additional
½ tsp black pepper, plus additional
2 tsp honey
2 tbsp softened butter
1 tbsp flour
Olive oil
4 bone-in chicken thighs
4 cups chicken broth
1 onion, chopped
5-7 sprigs fresh thyme
5 sprigs fresh sage
1 small cinnamon stick
3 whole cloves
2 carrots, peeled and chopped
2 potatoes, peeled and chopped
1 Honeycrisp apple, peeled, cored, and chopped
1 tsp salt, plus additional
½ tsp black pepper, plus additional
2 tsp honey
2 tbsp softened butter
1 tbsp flour
Olive oil
Start by seasoning the chicken thighs on both sides with salt and black pepper. Heat a little olive oil in a pressure cooker or a large heavy pot over medium-high heat. Add the chicken thighs and sear them on both sides until they develop a nice golden crust, about 5 minutes per side. Once browned, remove them from the pot and set them aside on a plate while you build the base.
In the same pot, add the onion and sauté until softened and fragrant, about 5 minutes. Pour in the broth and add the thyme, sage, cinnamon stick, and cloves. Scrape up any browned bits from the bottom of the pot, then nestle the chicken thighs back into the pot, along with any juices they released.
Seal the lid and cook under pressure for about 10 to 12 minutes, then let the pressure release.
If you’re cooking on the stovetop instead, just cover and simmer gently for about 30–35 minutes, or until the chicken is very tender.
Once the chicken is cooked, and the pressure has been released, remove it from the pot. Remove the thyme stems, sage leaves, cinnamon stick, and cloves, and discard them.
You can strain the broth at this point if you prefer a perfectly smooth base.
Debone the chicken, shred or chop it into bite-size pieces, and set it aside.
Return the broth to the pot and add the carrots, potatoes, and diced apple. Let everything simmer uncovered for 10 to 15 minutes, until the vegetables are soft. Stir the chicken back in along with the honey, 1 tsp salt, and ½ tsp black pepper.
To finish, make a quick beurre manié by mashing together the butter and flour until you have a smooth paste. Whisk it into the stew and simmer a few more minutes, just until the broth lightly thickens and turns velvety. Taste again and adjust the seasoning if needed.
Serve the stew in bowls. I recommend serving with some crusty bread. Enjoy!