Autumn Chicken Stew

Autumn Chicken Stew

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    Tbsp. olive oil, divided

  • 1

    lb. chicken breasts or tenders, diced into bite-sized pieces

  • 1

    large onion

  • 2

    lbs. of potatoes (I used Yukon gold), diced to the size of the chicken

  • 1

    cup chopped carrots

  • 3

    sprigs of fresh rosemary (1 tsp dried, or ½ tsp. powdered)

  • ½

    tsp. salt

  • ¼

    tsp freshly ground black pepper

  • 4

    cups reduced-sodium chicken broth

  • 2

    Granny Smith apples, peeled, cored, and chopped

  • 2

    tsp. cider vinegar

Directions

Heat 1 Tbsp. oil in a Dutch oven (or large cooking pot) over medium heat. Add chicken and cook, stirring occasionally, until just cooked through, 3 to 5 minutes. Transfer to a plate. Add the remaining 1 Tbsp. oil to the pot. Add onion, potatoes, 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. Check seasoning and add extra salt or pepper if desired.


Nutrition

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