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North Country Braised Chicken
5 Reviews
From the EatingWell Kitchen
Homey, hearty and flavorful, this easy chicken stew recipe sings with apple cider, rutabaga and pears. Serve over whole-wheat egg noodles or spaetzle.
- By: EatingWell Test Kitchen
Ingredients 8 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
- 4 boneless, skinless chicken breasts (8-9 ounces each), trimmed
- 1/4 cup all-purpose flour
- 3 teaspoons canola oil, divided
- 1/2 teaspoon salt, divided
- 1/2 teaspoon freshly ground pepper, divided
- 2 medium onions, coarsely chopped
- 1 cup apple cider
- 1 large rutabaga, peeled and cut into 1/4-by-2-inch julienne (about 8 cups)
- 1 cup reduced-sodium chicken broth
- 4 firm ripe pears, such as Anjou, Bosc or Comice
- 1/4 cup lemon juice
- 1 tablespoon chopped fresh thyme or 1 teaspoon dried
Preparation
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Active
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Ready In
- Cut each chicken breast in half on the diagonal to make 8 roughly equal portions. Place flour on a plate and dredge the chicken to coat well on all sides, shaking off excess. (Reserve unused flour.)
- Heat 1 teaspoon oil in a Dutch oven over medium-high heat. Add half the chicken and cook until golden, about 3 minutes per side. Remove to a plate and season with 1/8 teaspoon each salt and pepper. Add 1 teaspoon oil to the pot and brown the remaining chicken. Remove to the plate and season with 1/8 teaspoon each salt and pepper. Set aside.
- Reduce heat to medium-low. Heat the remaining 1 teaspoon oil and add onions. Stir until golden brown, about 5 minutes. Add the reserved flour and stir 1 minute more. Gradually add apple cider and stir until thickened, about 2 minutes. Add rutabaga and broth. Bring to a simmer. Reduce heat to low, cover and simmer until the rutabaga is tender, 15 to 20 minutes.
- Meanwhile, peel pears and cut into 1/2-inch dice. Transfer to a bowl and stir in lemon juice and thyme. Add to the cooked rutabaga and season with the remaining 1/4 teaspoon each salt and pepper. Lay the reserved chicken on top and cover the pot. Cook until the chicken is no longer pink in the center and the pears are tender, 5 to 6 minutes more.
- Per serving: 268 calories; 5 g fat(1 g sat); 6 g fiber; 32 g carbohydrates; 25 g protein; 49 mcg folate; 63 mg cholesterol; 18 g sugars; 0 g added sugars; 56 IU vitamin A; 34 mg vitamin C; 70 mg calcium; 2 mg iron; 283 mg sodium; 668 mg potassium
- Nutrition Bonus: Vitamin C (57% daily value), Potassium (20% dv)
- Carbohydrate Servings: 2
- Exchanges: 1 1/2 fruit, 2 vegetable, 3 lean meat
Reviews 5
September 16, 2015
By: EatingWell User
This was not very tasty; lack of flavors.
Pros: NULL
Cons: NULL
March 10, 2014
By: EatingWell User
Not up to the usual Eating Well standards
I was excited to try this recipe, since I like pears and rutabagas. I followed the directions to the letter, then added some extra thyme and salt and pepper to try to boost the flavor after tasting it. Not sure what exactly is missing - but the result wasn't very flavorful, even with the extra seasonings.
Pros: Healthy, not too hard to make
Cons: Needs a serious flavor boost
January 14, 2012
By: EatingWell User
Tastes Great and Unique, But takes longer than stated
This is a really delicious simple meal. The recipe makes a lot of food. The serving size is filling. The chicken actually takes a bit longer to cook. So maybe next time I'd try putting the chicken in to finish cooking when I put the pears in. Other than that, I'd say it was a great dish.
Pros: simple, interesting flavors, a serving is filling
Cons: took longer than I planned
November 03, 2011
By: EatingWell User
Excellent Flavors
I just made this for dinner last nightGÇöactually, made a half batch, as I live alone and didn't want too many leftovers. It was pretty simple to make, and I was very pleased with the final product.
I must admit, I had never bought or eaten a rutabaga before, and I found it slightly intimidating. But it went amazingly well with the pears and spices in this recipe. And the breading on the chicken added a touch of decadence, making it feel like a special treat.
My one complain is that it all took quite a bit longer to cook than the recipe recommended, so I had to wait about 30 more minutes to finally taste my supper. But that was most likely because the chicken was not entirely thawed by the time I startedGÇöstill slightly frozen in the very center.
I will definitely be making this one again.
Pros: bright flavor of the pear, together with lemon, thyme, and rutabaga
Cons: took longer than expected too cook
November 01, 2011
By: EatingWell User
Excellent Dish with Fresh Flavors!
Loved the idea and the actual product. Easy to make, too.
Pros: Pears and Rutabaga: great combo
