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PrintAutumn Chicken and Apple Stew
Take advantage of the best of fall’s flavours with this autumn stew. Apples, Dijon mustard, cabbage, and carrots all combine in this one-pot dish to fill your house with familiar aromas. Perfect for a fall day with a bit of a chill in the air, serve this stew with bread rolls on the side for dunking.
Take advantage of the best of fall’s flavours with this autumn stew. Apples, Dijon mustard, cabbage, and carrots all combine in this one-pot dish to fill your house with familiar aromas. Perfect for a fall day with a bit of a chill in the air, serve this stew with bread rolls on the side for dunking.
![[+]](/images/uploads/recipes/2010/Nov/12/154_view.jpg)
Autumn Chicken and Apple Stew
1
whole chicken, cut in parts
1
1/2 tsp
nutmeg, ground
2.5 mL
1/2 tsp
salt
2.5 mL
1/4 tsp
pepper
1.25 mL
1/4 tsp
Dijon mustard
1.25 mL
1 3/4 cups
low-sodium chicken broth, warm
425 mL
1/4 cup
apple cider vinegar
60 mL
6
whole cloves
6
3
carrot(s), peeled and sliced
3
6
apples, peeled and sliced
6
1 cup
cabbage, shredded
250 mL
1 cup
applesauce
250 mL
Preparation
Serves 4
Cook time :
30 min
|
Preparation time :
10 min
Autumn Chicken and Apple Stew
1
Spray large casserole dish with vegetable cooking spray and heat over medium high temperature.
2
Add chicken and cook, turning to brown on all sides, about 10 minutes.
3
Sprinkle with nutmeg, salt and pepper.
4
Spread mustard over chicken pieces; add warm broth, vinegar, cloves and carrots; bring to a boil.
5
Cover, reduce heat to low and cook 15 minutes. Add apples and cook 5 minutes. Add cabbage, stirring into liquid.
6
Cook, covered, about 10 minutes more or until fork can be inserted in chicken with ease.
7
With slotted spoon, remove chicken and vegetables to warm serving bowl and keep warm.
8
Stir applesauce into liquid; boil on high temperature 5 minutes and pour over chicken and vegetables.
9
Serve with brown rice, if desired.
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