extra-virgin olive oil, divided
chicken tenders, cut into bite-size pieces
parsnips, peeled and chopped
carrots, peeled and chopped
chopped fresh rosemary, or 1/2 teaspoon dried
freshly ground pepper
reduced-sodium chicken broth
Granny Smith apples, peeled and chopped
- 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.
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