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.