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 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
Description
This Simple Chicken Stew Stars Three Of Fall’s Best Crops—apples, Carrots And Parsnips. Serve With Toasted Sharp Cheddar Cheese Sandwiches And A Brown Ale.
Eating Well
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