Rating: 4.08 stars
12 Ratings
  • 5 star values: 2
  • 4 star values: 9
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

EatingWell Test Kitchen
Source: EatingWell Magazine, September/October 2010

Gallery

Recipe Summary test

total:
45 mins
Servings:
6
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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

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

Nutrition Facts

208 calories; protein 18.8g; carbohydrates 21g; dietary fiber 4.1g; sugars 10.4g; fat 5.9g; saturated fat 1.1g; cholesterol 41.8mg; vitamin a iu 3420.2IU; vitamin c 13.7mg; folate 48.5mcg; calcium 44.7mg; iron 1.3mg; magnesium 39.7mg; potassium 631.5mg; sodium 621.1mg; thiamin 0.1mg.
Advertisement

Reviews (7)

12 Ratings
  • 5 star values: 2
  • 4 star values: 9
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
10/29/2011
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. Read More
Rating: 4 stars
10/09/2013
very nice and healthy one www.botagaz.com Read More
Rating: 5 stars
10/29/2011
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 Read More
Advertisement
Rating: 4 stars
10/29/2011
This makes a wonderful easy supper. The broth is very hearty with a touch of sweetness and I served with the cheese sandwiches - a big hit at my house! Read More
Rating: 5 stars
03/07/2013
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!! Read More
Rating: 4 stars
11/13/2013
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 Read More
Advertisement
Rating: 4 stars
09/05/2013
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 Read More
Rating: 4 stars
10/29/2011
This stew was simple to make and delicious as well as surprisingly filling! The apples and parsnips added sweetness to the broth. Read More
Rating: 4 stars
10/29/2011
It is pretty good! I love the apple taste! Not too filling on its own though. I will serve with cheese sandwiches next time:) Read More