Autumn Chicken Stew

Autumn Chicken Stew might be just the main course you are searching for. Watching your figure? This gluten free, dairy free, and whole 30 recipe has 269 calories, 21g of protein, and 7g of fat per serving. For $2.21 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. This recipe serves 6. 2326 people have made this recipe and would make it again. Head to the store and pick up salt, pepper, granny smith apples, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes. It is perfect for Winter. It is brought to you by Eating Well. With a spoonacular score of 93%, this dish is great. If you like this recipe, take a look at these similar recipes: Autumn Chicken Stew, Autumn Chicken Stew, and Autumn Stew.

Servings: 6

Preparation duration: 45 minutes

 

Ingredients:

2 medium carrots, peeled and chopped

1 pound chicken tenders, cut into bite-size pieces

2 teaspoons cider vinegar

2 teaspoons chopped fresh rosemary or 1/2 teaspoon dried

2 Granny Smith apples, peeled and chopped

4 cups reduced-sodium chicken broth

5 teaspoons extra-virgin olive oil, divided

1 large onion, chopped

4 medium parsnips, peeled and chopped

1/4 teaspoon freshly ground pepper

1/2 teaspoon salt

Equipment:

dutch oven

pot

Cooking instruction summary:

Heat 2 teaspoons oil in a Dutch oven over medium heat. Add chicken and cook, stirring occasionally, until just cooked through, 3 to 5 minutes. Transfer to a plate.Add the remaining 3 teaspoons oil to the pot. Add onion, parsnips, carrots, rosemary, salt and pepper and cook, stirring often, until the vegetables begin to soften, 3 to 5 minutes. Add broth and apples; bring to a simmer over high heat. 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.

 

Step by step:


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.

3. Transfer to a plate.

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

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

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


Nutrition Information:

Quickview
268k Calories
21g Protein
6g Total Fat
33g Carbs
26% Health Score
Limit These
Calories
268k
13%

Fat
6g
10%

  Saturated Fat
1g
8%

Carbohydrates
33g
11%

  Sugar
13g
15%

Cholesterol
48mg
16%

Sodium
354mg
15%

Get Enough Of These
Protein
21g
42%

Vitamin A
3454IU
69%

Vitamin B3
11mg
55%

Vitamin B6
0.76mg
38%

Selenium
26µg
37%

Manganese
0.69mg
34%

Fiber
7g
30%

Phosphorus
300mg
30%

Vitamin C
24mg
30%

Vitamin K
29µg
28%

Potassium
971mg
28%

Folate
82µg
21%

Vitamin B5
1mg
18%

Vitamin E
2mg
16%

Magnesium
59mg
15%

Copper
0.26mg
13%

Vitamin B2
0.21mg
12%

Vitamin B1
0.18mg
12%

Zinc
1mg
9%

Iron
1mg
8%

Calcium
64mg
6%

Vitamin B12
0.31µg
5%

covered percent of daily need
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