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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