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Autumn Chicken Stew

  • 6servings
  • 45minutes
  • 208calories

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Source: ca.delish.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, C, P
MineralsNatrium, Fluorine, Silicon, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 5 teaspoon(s) extra-virgin olive oil , divided

  2. 1 pound(s) chicken tenders , cut into bite-size pieces

  3. 1 large onion , chopped

  4. 4 medium parsnips , peeled and chopped

  5. 2 medium carrots , peeled and chopped

  6. 2 teaspoon(s) chopped fresh rosemary , or 1/2 teaspoon, dried

  7. 1/2 teaspoon(s) salt

  8. 1/4 teaspoon(s) freshly ground pepper

  9. 4 cup(s) chicken broth , reduced-sodium

  10. 2 Granny Smith apples , peeled and chopped

  11. 2 teaspoon(s) cider vinegar

Instructions Jump to Ingredients ↑

  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.

  3. Exchanges: 1/2 starch, 1 vegetable, 1/2 fruit, 2 lean meat. Carbohydrate Servings: 1 1/2. Nutrition Bonus: Vitamin A (68% daily value), Vitamin C (23% dv), Potassium (18% dv).

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