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20 minute dinner recipes

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Autumn Chicken Stew

http://www.eatingwell.com/recipes/autumn_chicken_stew.html

From EatingWell:  September/October 2010

This simple chicken stew stars three of fall’s best crops—apples, carrots and parsnips. Serve with toasted sharp Cheddar cheese sandwiches and a brown ale.

6 servings, 1 1/2 cups each | Active Time: 45 minutes | Total Time: 45 minutes

Ingredients

Preparation

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

Nutrition

Per serving : 208 Calories; 6 g Fat; 1 g Sat; 4 g Mono; 42 mg Cholesterol; 21 g Carbohydrates; 19 g Protein; 4 g Fiber; 621 mg Sodium; 630 mg Potassium

1 1/2 Carbohydrate Serving

Exchanges: 1/2 starch, 1 vegetable, 1/2 fruit, 2 lean meat

Tips & Notes