Name: Autumn Chicken Stew Recipe
Prep time: 5 min
Cook time: 30 min
Yield: 6
Ingredients: 2 tbsp olive oil; 1 lb chicken breasts; 1 large onion; 2 lbs potatoes; 1 cup carrots; 3 sprigs of fresh rosemary; ½ tsp salt; ¼ tsp black pepper; 4 cups reduced-sodium chicken broth; 2 Granny Smith apples; 2 tsp cider vinegar

How To Make Autumn Chicken Stew

Fall flavors come in full force in this chicken stew recipe. The apples and rosemary add a great depth of flavor to complement the tender chicken bits.

Preparation: 5 minutes

Cooking: 30 minutes

Total: 35 minutes

Serves:

Ingredients

2tbspolive oil,divided
1lbchicken breasts,or chicken tenders, diced into bite-sized pieces
1largeonion
2lbspotatoes,diced to the size of the chicken
1cupcarrots,chopped
3sprigs of fresh rosemary,(or 1 tsp dried or ½ tsp powdered rosemary)
½tspsalt
¼tspblack pepper,freshly ground
4cupsreduced-sodium chicken broth
2granny smith apples,peeled, cored, and chopped
2tspcider vinegar

Instructions

Heat 1 tablespoon oil in a Dutch oven (or large cooking pot) over medium heat. Add chicken and cook for 3 to 5 minutes, stirring occasionally, until just cooked through. Transfer to a plate.
Add the remaining oil to the pot. Add onion, potatoes, carrots, rosemary, salt, and pepper and cook for 3 to 5 minutes, stirring often, until the vegetables begin to soften.
Add broth and apples; bring to a simmer over high heat. Reduce heat to maintain a simmer and cook for 8 to 10 minutes, stirring often, until the vegetables are tender. Return the chicken to the pot and stir in vinegar.
Check seasoning and add extra salt or pepper if desired.