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.

EatingWell Test Kitchen

Used by permission. (c) Eating Well, Inc.

Ingredients

5 teaspoons extra-virgin olive oil, divided		1/2 teaspoon salt
1 pound chicken tenders, cut into bite-size pieces		1/4 teaspoon freshly ground pepper
1 large onion, chopped		4 cups reduced-sodium chicken broth
4 medium parsnips, peeled and chopped		2 Granny Smith apples, peeled and chopped
2 medium carrots, peeled and chopped		2 teaspoons cider vinegar
2 teaspoons chopped fresh rosemary, or 1/2 teaspoon dried

directions

Prep: 45 min Total: 45 min

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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.

nutritional information

Calories: 208		Fiber: 4 g
Fat: 6 g		Saturated Fat: 1 g
Carbohydrates: 21 g		Protein: 19 g
Sodium: 621 mg		Monounsaturated Fat: 4 g
Exchanges: 1/2 starch, 1 vegetable, 1/2 fruit, 2 lean meat		Cholesterol: 42 g
Carbohydrate Servings: 1 1/2		Potassium: 630 mg
Nutrition Bonus: Vitamin A (68% daily value), Vitamin C (23% dv), Potassium (18% dv).		Added Sugars: 0 g

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Autumn Chicken Stew

Ingredients

directions

nutritional information