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Autumn Chicken Stew

Autumn Chicken Stew
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WebMD Recipe from

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.

Prep: 10 minutes | Cook: 25 minutes | Total Time: 35 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
  • 1/4 teaspoon
    freshly ground pepper
  • 4 cups
    reduced-sodium chicken broth
  • Granny Smith apples, peeled and chopped
  • 2 teaspoons
    cider vinegar
  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

Makes: 6 servings
Serving Size: 1 1/2 cups
  • Calories208
  • Fat6 g
    • Saturated fat1 g
  • Cholesterol42 mg
  • Carbohydrates21 g
    • Dietary fiber4 g
  • Protein19 g
  • Sodium621 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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