Autumn Chicken and Apple Stew
Equipment
Ingredients
- 1 chicken cut in parts
- ¼ cup apple cider vinegar
- ½ tsp nutmeg
- 6 whole cloves
- ½ tsp salt
- 3 carrots peeled, sliced
- ¼ tsp pepper
- 6 apples peeled, sliced
- 2 tsp Dijon mustard
- 1 cup shredded cabbage
- 1 ¾ cups low sodium chicken broth warm
- 1 cup applesauce
Instructions
- Spray large Dutch oven with vegetable cooking spray and heat over medium high temperature.
- Add chicken and cook, turning to brown on all sides, about 10 minutes.
- Sprinkle with nutmeg, salt and pepper.
- Spread mustard over chicken pieces; add warm broth, vinegar, cloves and carrots; bring to a boil.
- Cover, reduce heat to low and cook 15 minutes.
- Add apples and cook 5 minutes.
- Add cabbage, stirring into liquid.
- Cook, covered, about 10 minutes more or until fork can be inserted in chicken with ease.
- With slotted spoon, remove chicken and vegetables to warm serving bowl and keep warm.
- Into liquid, stir applesauce; boil on high temperature 5 minutes and pour over chicken and vegetables.
Notes / Tips / Wine Advice:
Serve with brown rice, if desired.