Autumn Chicken Stew


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 1/4 teaspoon   freshly ground pepper 4 cups  reduced-sodium chicken broth 2   Granny Smith apples, peeled and chopped 2 teaspoons   cider vinegar


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