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    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.


    • 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


    Step 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.
    Step 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.

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