Autumn Chicken Stew

12 Reviews
From: EatingWell Magazine 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.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 5 teaspoons extra-virgin olive oil, divided
  • 1 pound chicken tenders, cut into bite-size pieces
  • 1 large onion, chopped
  • 4 medium parsnips, peeled and chopped
  • 2 medium carrots, peeled and chopped
  • 2 teaspoons chopped fresh rosemary or 1/2 teaspoon dried
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 4 cups reduced-sodium chicken broth
  • 2 Granny Smith apples, peeled and chopped
  • 2 teaspoons cider vinegar

Preparation

  • Active

  • Ready In

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

Nutrition information

  • Serving size: 1 1/2 cups
  • Per serving: 208 calories; 6 g fat(1 g sat); 4 g fiber; 21 g carbohydrates; 19 g protein; 48 mcg folate; 42 mg cholesterol; 10 g sugars; 0 g added sugars; 3420 IU vitamin A; 14 mg vitamin C; 45 mg calcium; 1 mg iron; 621 mg sodium; 631 mg potassium
  • Nutrition Bonus: Vitamin A (68% daily value), Vitamin C (23% dv), Potassium (18% dv).
  • Carbohydrate Servings: 1 1/2
  • Exchanges: 1/2 starch, 1 vegetable, 1/2 fruit, 2 lean meat

Reviews 12

February 23, 2014
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By: EatingWell User
Make a day ahead!! My alterations: reduced the broth, added some white wine and a bay leaf. It was pleasant enough for dinner, but the leftovers the next day were GREAT! The apple, parsnip and vinegar flavors seemed to mellow and deepen with time. I will definitely make this again -- a day ahead this time around. Pros: Comfort food with a unique taste Cons: Takes time for the flavors to blend
November 13, 2013
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By: EatingWell User
Needed some seasoning This was a flavorful and fast stew. I added a half cup of white wine with the apples first and let it reduce a bit, then added two cups of chicken stock--so mine was not as soupy as the original recipe. As with most EW recipes, I found it to be far too light on the seasoning. I seasoned the chicken before the initial saute with salt, pepper, and garlic powder and ended up seasoning again at the end. I served this over quinoa to make it a more filling dinner. Pros: Easy and tasty Cons: Not filling enough
October 09, 2013
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By: EatingWell User
very nice and healthy one www.botagaz.com
September 05, 2013
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By: EatingWell User
A keeper! Make sure to chop the woody cores out of the parsnips. I added 2 cups of cooked quinoa at the end and let it sit for an hour. I think this made it just filling enough. Pros: Simple Ingredients Cons: Not Quite Filling Enough
March 07, 2013
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By: Erin
Made this twice so far. I added Leeks . It tasted amazing! The little bit of cider vinigar really enhances the flavors. Sour dough and Barley bread go great with it. My picky teen scarfed 2 bowls!!
September 30, 2012
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By: EatingWell User
Great canvas Added to the original recipe 1/4 cabbage in chunks, 3 stalks celery, 1/2 turnip, 8 garlic cloves, my fairy dust powder on the chicken (salt, fresh pepper, savory, garlic powder and a light dusting of paprika) and I've let it stew oh so gently for one hour. The original cooking times didn't allow for the melding of flavors IMO. The sweetness of the apple mellowed the sulfur tasting turnip and cabbage. Not too sweet, not too strong tasting: a very delicate balance. Great with fresh bread for mopping. I will add fresh ginger next time and stick it in the stove for some crunchy roasted veggie tops. Would be even more great with celeriac! Dreamin'... Pros: Low fat, easy, quick
August 28, 2011
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By: jlsmiles22
Wonderful! My daughters loved this stew!! The apples were just lovely, and the whole ensemble was great. I didn't have parsnips though so I used celery. :) Pros: Easy, simple, delish
December 07, 2010
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By: EatingWell User
It is pretty good! I love the apple taste! Not too filling on its own though. I will serve with cheese sandwiches next time :)
November 11, 2010
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By: EatingWell User
Served it as luncheon dish with the very sharp cheddar toasts to the board of a non-profit -- an enormous hit with both the guys and the gals. Wouldn't change a thing. Served it with cold cider to drink and warmed organic canned peaches mixed with some allspice and served over ginger ice cream for dessert. Perfect autumn meal. Quick, easy and delicious.