Autumn Chicken Stew

"Recommended grilled cheddar cheese sandwiches and brown ale to serve with. Eating Well Magazine Sept/Oct 2010"
 
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Ready In:
45mins
Ingredients:
11
Serves:
6
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ingredients

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directions

  • 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.
  • 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.
  • 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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RECIPE SUBMITTED BY

I'm a happily married mother of two and I own a jewelry and accessory business. My husband and I were vegan for six years, we now eat poultry and fish. My husband is a personal trainer and competitive bodybuilder, so it's very important that we eat healthy... too bad I have such a sweet-tooth!
 
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