Autumn Chicken Stew

Makes 6 servings,  1 ½ cups each


  • 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 rosemary, or 1/2 teaspoon dried

  • 1/2 teaspoon salt (optional)

  • 1/4 teaspoon freshly ground pepper

  • 4 cups reduced-sodium chicken broth

  • 2 Granny Smith apples, peeled and chopped

  • 2 teaspoons cider vinegar


  1. Heat 2 teaspoons oil in a Dutch oven over medium heat.

  2. Add chicken and cook, stirring occasionally, until just cooked through, 3 to 5 minutes. Transfer to a plate.

  3. Add the remaining 3 teaspoons oil to the pot.

  4. Add onion, parsnips, carrots, rosemary, salt and pepper and cook, stirring often, until the vegetables begin to soften, 3 to 5 minutes.

  5. Add broth and apples; bring to a simmer over high heat.

  6. Reduce heat to maintain a simmer and cook, stirring often, until the vegetables are tender, 8 to 10 minutes. Return the chicken to the pot and stir in vinegar.

Nutritional Information:

Calories 208 Fat 6g Saturated fat 1g Cholesterol 42mg Carbohydrates 21g Fiber 4g Protein 19g