Autumn Chicken and Apple Stew

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Info

Cook Time:

Serves:

Ingredients

• 1 cut-up chicken or 4 quarters

• 1/2 teaspoon nutmeg

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

• 2 teaspoons Dijon mustard

• 1 3/4 cups low sodium chicken broth, warm

• 1/4 cup apple cider vinegar

• 6 whole cloves

• 3 carrots peeled and sliced

• 6 Granny Smith apples peeled and sliced

• 1 cup shredded cabbage

• 1 cup applesauce

Directions

1.Spray large dutch oven with vegetable cooking spray and heat over medium high; add chicken and cook, browning all sides, for about 10 minutes. Sprinkle with nutmeg, salt and pepper.

2.Spread Dijon over chicken pieces; add warm broth, vinegar, cloves and carrots; bring to boil. Cover, reduce heat to low and cook 15 minutes.

3.Add apples, cook 5 minutes, then add cabbage, stirring into liquid.

4.Cook covered about 10 minutes or until fork enters chicken easily.

5.Remove chicken and vegetables with a slotted spoon to a warm serving bowl. Stir applesauce into liquid and boil for 5 minutes and pour over chicken and vegetables. Serve with rice, if desired.

Source

• Poultry Recipes by the South Carolina Department of Agriculture, public domain government resource -- original source of recipe
  
  
  From Recipes Wiki, a Wikia wiki.