Autumn Chicken Stew
Autumn Chicken Stew might be just the main course you are searching for. Watching your figure? This gluten free, dairy free, and whole 30 recipe has 269 calories, 21g of protein, and 7g of fat per serving. For $2.21 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. This recipe serves 6. 2326 people have made this recipe and would make it again. Head to the store and pick up salt, pepper, granny smith apples, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes. It is perfect for Winter. It is brought to you by Eating Well. With a spoonacular score of 93%, this dish is great. If you like this recipe, take a look at these similar recipes: Autumn Chicken Stew, Autumn Chicken Stew, and Autumn Stew.
Servings: 6
Preparation duration: 45 minutes
Ingredients:
2 medium carrots, peeled and chopped
1 pound chicken tenders, cut into bite-size pieces
2 teaspoons cider vinegar
2 teaspoons chopped fresh rosemary or 1/2 teaspoon dried
2 Granny Smith apples, peeled and chopped
4 cups reduced-sodium chicken broth
5 teaspoons extra-virgin olive oil, divided
1 large onion, chopped
4 medium parsnips, peeled and chopped
1/4 teaspoon freshly ground pepper
1/2 teaspoon salt
Equipment:
dutch oven
pot
Cooking instruction summary:
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.
Step by step:
1. Heat 2 teaspoons oil in a Dutch oven over medium heat.
2. Add chicken and cook, stirring occasionally, until just cooked through, 3 to 5 minutes.
3. Transfer to a plate.
4. Add the remaining 3 teaspoons oil to the pot.
5. Add onion, parsnips, carrots, rosemary, salt and pepper and cook, stirring often, until the vegetables begin to soften, 3 to 5 minutes.
6. 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.
Nutrition Information:
covered percent of daily need
