Autumn Chicken Stew

September/October 2010

Your rating: None Average: 3.8 (100 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.

"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

12 Reviews for Autumn Chicken Stew

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.

Comfort food with a unique taste
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.

Easy and tasty
Comments (1)


Anonymous wrote 2 years 9 weeks ago

Sorry, I meant I added three

Sorry, I meant I added three cups of stock after the wine reduced; not two. Also, I cut up boneless/skinless thighs instead of using tenders.


very nice and healthy one

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.

Simple Ingredients

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!!


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