Autumn Chicken Stew

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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.

Autumn Chicken Stew
photographer: Ken Burris
Nutritionist Tested & Approved
Ingredients
  • 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

Directions
  1. Cover and refrigerate for up to 3 days.

  2. 6 servings, 1 1/2 cups each

  3. 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.

  4. 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 Facts

Servings
6
Per serving
Calories
208
Carbohydrates
21g
Fat
6g
Saturated Fat
1g
Monounsaturated Fat
4g
Protein
19g
Cholesterol
42mg
Dietary Fiber
4g
Potassium
631mg
Sodium
621mg
Added Sugars
0g
Exchanges
1/2 starch
1 vegetable
1/2 fruit
2 lean meat
Carbohydrate Servings
1 1/2
Vitamin A (68% daily value)
Vitamin C (23% dv)
Potassium (18% dv).

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