Autumn chicken stew

Recipe Information

Ingredients

• 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 (or 1/2 teaspoon dried) rosemary

• 1/2 teaspoon salt

• 1/4 teaspoon freshly ground black pepper

• 4 cups reduced-sodium chicken broth

• 2 Granny Smith apples, peeled and chopped

• 2 teaspoons apple cider vinegar

Directions

• Heat the 2 teaspoons of oil in a Dutch oven over medium heat. Add the chicken and cook, stirring until just cooked through, 3-5 minutes. Transfer to a plate.

• Add the remaining 3 teaspoons of oil to the pot. Add the onion, parsnips, carrots, rosemary, salt, and pepper, and cook, stirring often, until the vegetables begin to soften, 3-5 minutes.

• Add the broth and apples; bring to a simmer over high heat. Reduce the heat to maintain a simmer, and cook, stirring often, until the vegetables are tender, 8-10 minutes. Return the chicken to the pot and stir in the vinegar.

Nutrition (per serving)

• Calories: 208 cal

• Total fat: 6g

• Saturated fat: 1g

• Monounsaturated fat: 4g

• Cholesterol: 42mg

• Sodium: 621mg

• Potassium: 630mg

• Carbohydrate: 21g

• Fiber: 4g

• Sugar: 0g

• Protein: 19g