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Autumn Chicken and Apple Stew

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Poultry Recipes by the South Carolina Department of Agriculture, public domain government resource—original source of recipe

Ingredients

Directions

  1. Spray large dutch oven with vegetable cooking spray and heat over medium high;
  2. Add chicken and cook, browning all sides, for about 10 minutes.
  3. Sprinkle with nutmeg, salt and pepper.
  4. Spread Dijon over chicken pieces; add warm broth, vinegar, cloves and carrots; bring to boil.
  5. Cover, reduce heat to low and cook 15 minutes.
  6. Add apples, cook 5 minutes, then add cabbage, stirring into liquid.
  7. Cook covered about 10 minutes or until fork enters chicken easily.
  8. Remove chicken and vegetables with a slotted spoon to a warm serving bowl.
  9. Stir applesauce into liquid and boil for 5 minutes and pour over chicken and vegetables.
  10. Serve with rice, if desired.

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