Recipe: Apple Chicken Stew
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.)
- 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
- Heat two teaspoons of the olive oil in a Dutch oven over medium heat.
- Add chicken and cook, stirring occasionally, until just cooked through (about three to five minutes). Transfer to a plate and set aside.
- 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).
- Add chicken broth, coconut milk and apples; bring to a simmer over high heat.
- Reduce heat stir often, until the vegetables are tender (about 10 minutes).
- 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.
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