The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Autumn Chicken Stew Recipe. Enjoy our collection of quick & easy recipes and learn how to make Autumn Chicken Stew.
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
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
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.
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
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