Easy Chicken Stew with Apple

This chicken and apple stew is given extra body with the addition of red onion, celery, potatoes, carrots, and parsnips.

• Preparation Time: 30 mins
• Cooking Time: 40 mins
• Total Time: 1 hr 10 mins
• Calories: 368 Calories

Ingredients

• 2 teaspoons salt
• 1 tablespoon cider vinegar
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 2 cups apple cider
• 1 stalk celery, sliced
• 2 bay leaves
• 1 large clove garlic, minced
• 1 cup chopped red onion
• 3 skinless, boneless chicken breast halves, cut into cubes
• 4 potatoes, cut into cubes
• 4 carrots, sliced 1/4-inch thick
• 2 parsnips, sliced 1/4-inch thick
• 3 Macintosh apples - peeled, cored and chopped
• 3 cups chicken stock, or more if needed
• 0.5 teaspoon ground black pepper
• 0.25 cup chopped fresh parsley
• 0.25 teaspoon caraway seeds

Recipe Instructions

Step 1

Heat the olive oil in a large pot over medium heat; cook the chicken in the hot oil until it has begun to brown. Add the bay leaves, salt, thyme, black pepper, caraway seeds, red onion, garlic, celery, potatoes, carrots, parsnips, apples, chicken stock, apple cider, and cider vinegar to the pot. There should be enough liquid to just cover the vegetables. If not, add more chicken stock to cover the vegetables.

Step 2

Bring the mixture to a simmer and cook, stirring occasionally, until the carrots are tender, about 30 minutes. Remove the bay leaves and garnish with the parsley to serve.