Autumn Chicken Stew
- Ready In:
- 45mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 24.64 ml extra virgin olive oil
- 453.59 g chicken tenders, cut into bite size pieces
- 1 large onion, chopped
- 4 medium parsnips, peeled and chopped
- 2 medium carrots, peeled and chopped
- 2.46 ml rosemary, dry
- 2.46 ml salt
- 1.23 ml black pepper
- 946.36 ml reduced-sodium chicken broth
- 2 granny smith apples, peeled and chopped
- 9.85 ml cider vinegar
directions
- 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.
- 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.
- 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.
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RECIPE SUBMITTED BY
I'm a happily married mother of two and I own a jewelry and accessory business. My husband and I were vegan for six years, we now eat poultry and fish. My husband is a personal trainer and competitive bodybuilder, so it's very important that we eat healthy... too bad I have such a sweet-tooth!