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



  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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