Autumn chicken stew

Autumn chicken stew
Natural Standard Recipe, Copyright © 2013 (www.naturalstandard.com).
Recipe Information

Servings 6
Preparation Time 20 Minutes
Cook Time 25 Minutes
Total Time 45 Minutes
Difficulty Intermediate
Main Ingredient Chicken
Category Poultry
Meal Lunch; Dinner
Type Main Dish; Side Dish
Subtype Soup
Cuisine American
Cook Method Stove Top
Diet Low Calorie; Low Fat; Low Cholesterol; Heart Healthy; High Protein; Gluten Free
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 (or 1/2 teaspoon dried) rosemary

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

4 cups reduced-sodium chicken broth

2 Granny Smith apples, peeled and chopped

2 teaspoons apple cider vinegar

Directions

Heat the 2 teaspoons of oil in a Dutch oven over medium heat. Add the chicken and cook, stirring until just cooked through, 3-5 minutes. Transfer to a plate.

Add the remaining 3 teaspoons of oil to the pot. Add the onion, parsnips, carrots, rosemary, salt, and pepper, and cook, stirring often, until the vegetables begin to soften, 3-5 minutes.

Add the broth and apples; bring to a simmer over high heat. Reduce the heat to maintain a simmer, and cook, stirring often, until the vegetables are tender, 8-10 minutes. Return the chicken to the pot and stir in the vinegar.

Nutrition (per serving)

Calories: 208 cal

Fat: 6g

Saturated fat: 1g

Monounsaturated fat: 4g

Cholesterol: 42mg

Sodium: 621mg

Potassium: 630mg

Carbohydrate: 21g

Fiber: 4g

Sugar: 0g

Protein: 19g


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