Recipe: Apple Chicken Stew

Share:
story title image

Fall means lots of fresh apples at your local farmers’ markets, so here’s a recipe that puts them to good use while helping you to build your immune system, thanks to lots of Vitamin A, Vitamin C and potassium. (Even better, it can be made up to two days ahead, and stored in the fridge.)

Ingredients:

  • 5 teaspoons extra-virgin olive oil, divided
  • 1 pound chicken tenders, cut into bite-size pieces
  • 4 medium parsnips, peeled and chopped
  • 2 medium carrots, peeled and chopped
  • 1 cup spinach, chopped
  • 1 large red pepper, chopped
  • 2 teaspoons fresh rosemary, chopped
  • 1⁄2 teaspoon each salt and pepper
  • 4 cups reduced-sodium chicken broth
  • 1⁄2 cup coconut milk
  • 2 Granny Smith apples (or variety of your choice), peeled and chopped
  • 2 teaspoons cider vinegar

Directions:

  1. Heat two teaspoons of the olive oil in a Dutch oven over medium heat.
  2. Add chicken and cook, stirring occasionally, until just cooked through (about three to five minutes). Transfer to a plate and set aside.
  3. Add the remaining oil into the pot. Stir in parsnips, carrots, spinach, red pepper, rosemary, salt and pepper and stir often, until the vegetables begin to soften (about five minutes).
  4. Add chicken broth, coconut milk and apples; bring to a simmer over high heat.
  5. Reduce heat stir often, until the vegetables are tender (about 10 minutes).
  6. Return the chicken to the pot and stir in vinegar.

Recipes provided by Jennifer Duerr, RD, CED, dietician at Sacred Heart Medical Center, Pensacola, Florida.

Want more information? Call MissionPoint Health Partners at 855-288-6747 or email us at members@missionpointhealth.org to learn how a Health Partner can work with you to improve your health.