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.

Autumn Chicken Stew

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    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


    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

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