Autumn Chicken Stew Recipe

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Billie Published: January 12, 2021 Modified: June 1, 2021

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



  • 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


  1. 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.

  2. 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.

  3. 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.

  4. Check seasoning and add extra salt or pepper if desired.


  • Calories: 353.45kcal
  • Fat: 11.96g
  • Saturated Fat: 2.76g
  • Trans Fat: 0.08g
  • Monounsaturated Fat: 6.21g
  • Polyunsaturated Fat: 2.07g
  • Carbohydrates: 39.84g
  • Fiber: 6.33g
  • Sugar: 9.14g
  • Protein: 21.81g
  • Cholesterol: 48.38mg
  • Sodium: 636.55mg
  • Calcium: 63.37mg
  • Potassium: 1129.87mg
  • Iron: 2.56mg
  • Vitamin A: 194.52µg
  • Vitamin C: 34.02mg
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