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Autumn Chicken Stew

September/October 2010

Your rating: None Average: 3.9 (72 votes)

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.



READER'S COMMENT:
"It is pretty good! I love the apple taste! Not too filling on its own though. I will serve with cheese sandwiches next time :) "
Autumn Chicken Stew Recipe

Makes: 6 servings, 1 1/2 cups each

Active Time:

Total Time:

Ingredients

  • 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

  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.

Tips & Notes

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

Nutrition

Per serving: 208 calories; 6 g fat (1 g sat, 4 g mono); 42 mg cholesterol; 21 g carbohydrates; 0 g added sugars; 19 g protein; 4 g fiber; 621 mg sodium; 630 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


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