Total Time
45mins
Prep 15 mins
Cook 30 mins

Recommended grilled cheddar cheese sandwiches and brown ale to serve with. Eating Well Magazine Sept/Oct 2010

Ingredients Nutrition

Directions

  1. Heat 2 t oil in a Dutch oven over medium heat. Add chicken and cook, stirring occasionally, until just cooked through. Transfer to a plate.
  2. Add the remaining 3t oil to the pot. Add onions, parsnips, carrots, rosemary, salt and pepper and cook, stirring often, until the vegetables begin to soften, 3-5 minutes.
  3. Add broth and apples; bring to a simmer and cook, stirring often, until the vegetables are tender, 8-10 minutes. Return the chicken to the pot and stir in vinegar.