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“Recommended grilled cheddar cheese sandwiches and brown ale to serve with. Eating Well Magazine Sept/Oct 2010”
READY IN:
45mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat 2 t oil in a Dutch oven over medium heat. Add chicken and cook, stirring occasionally, until just cooked through. Transfer to a plate.
  2. Add the remaining 3t oil to the pot. Add onions, parsnips, carrots, rosemary, salt and pepper and cook, stirring often, until the vegetables begin to soften, 3-5 minutes.
  3. Add broth and apples; bring to a simmer and cook, stirring often, until the vegetables are tender, 8-10 minutes. Return the chicken to the pot and stir in vinegar.

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