Autumn Chicken Stew

By sheilaolim

Tips & Notes
Make Ahead Tip: Cover and refrigerate for up to 3 days.
Nutrition
Per serving: 208 calories; 6 g fat ( 1 g sat , 4 g mono ); 42 mg cholesterol; 21 g carbohydrates; 0 g added sugars; 19 g protein; 4 g fiber; 621 mg sodium; 630 mg potassium.

Ingredients

• 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

Preparation

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.
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.