Autumn Chicken Stew Recipe

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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.

6 servings, 1 1/2 cups each
Active Time: 45 minutes
Total Time: 45 minutes
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

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.
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

From EatingWell:  September/October 2010 

More Chicken Recipes:       

North Country Braised Chicken 
Oven-Barbecued Asian Chicken  
Five spice chicken and fried rice  
Basic roast chicken 
Chicken Potpie 
Chicken Divan

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