Chicken Apple Stew

I made this chicken stew on a cold autumn night when I had an excess of fresh apples. The apple adds a sweet, pleasant flavor which complements the root vegetables, resulting in a light, but delicious, dinner which warms you from the inside. Great with a sprinkle of Parmesan cheese and served with sourdough rolls for dipping.

• Preparation Time: 20 mins
• Cooking Time: 35 mins
• Total Time: 55 mins
• Calories: 243 Calories

Ingredients

• 2 tablespoons fresh lemon juice
• 2 tablespoons olive oil
• 1 clove garlic, minced
• ¼ teaspoon ground black pepper
• 1 bay leaf
• 3 cups chicken broth
• 1 cup diced carrots
• 1 medium onion, chopped
• ¼ teaspoon ground turmeric
• ¼ teaspoon salt, or to taste
• ¼ teaspoon dried rosemary, crushed
• 3 cups diced sweet potatoes
• 2 McIntosh apples - peeled, cored, and diced
• ½ cup apple cider (Optional)
• 4 medium skinless, boneless chicken breasts, cubed

Recipe Instructions

Step 1

Heat olive oil in a large saucepan over medium heat. Add onion and garlic and cook until onion has softened, about 3 minutes. Add sweet potatoes, apples, and carrots; continue to cook and stir for 3 to 5 minutes. Pour in chicken broth and apple cider and cook, stirring occasionally, for 10 minutes.

Step 2

Add chicken, pepper, rosemary, turmeric, and bay leaf; cook until vegetables are soft and chicken is no longer pink in the centers and juices run clear, 15 to 20 minutes. Remove from heat and stir in lemon juice and season with salt before serving.