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. Source: EatingWell Magazine, September/October 2010

EatingWell Test Kitchen



  • 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.

  • 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.


Make Ahead Tip: Cover and refrigerate for up to 3 days.

Nutrition Facts

208 calories; 5.9 g total fat; 1.1 g saturated fat; 42 mg cholesterol; 621 mg sodium. 631 mg potassium; 21 g carbohydrates; 4.1 g fiber; 10 g sugar; 18.8 g protein; 3420 IU vitamin a iu; 14 mg vitamin c; 48 mcg folate; 45 mg calcium; 1 mg iron; 40 mg magnesium;

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