Rating: 4.08 stars
6 Ratings
  • 5 star values: 2
  • 4 star values: 4
  • 3 star values: 0
  • 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.

Source: EatingWell Magazine, September/October 2010


Recipe Summary test

45 mins


Ingredient Checklist


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.

  • 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 Facts

1 1/2 cups
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.

1/2 starch, 1 vegetable, 1/2 fruit, 2 lean meat