Autumn Chicken Stew Recipe

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.