Stew with Chicken and Apples
Chicken Apple Stew
Published on October 3, 2019
2 tablespoons olive oil
1 medium onion, chopped
1 clove garlic, minced
3 cups diced sweet potatoes
2 McIntosh apples – peeled, cored, and diced
1 cup diced carrots
3 cups chicken broth
½ cup apple cider (Optional)
4 medium skinless, boneless chicken breasts, cubed
¼ teaspoon ground black pepper
¼ teaspoon dried rosemary, crushed
¼ teaspoon ground turmeric
1 bay leaf
2 tablespoons fresh lemon juice
¼ teaspoon salt, or to taste
- Heat olive oil in a large saucepan over medium heat. Add onion and garlic and cook until onion has softened, about 3 minutes. Add sweet potatoes, apples, and carrots; continue to cook and stir for 3 to 5 minutes. Pour in chicken broth and apple cider and cook, stirring occasionally, for 10 minutes.
- Add chicken, pepper, rosemary, turmeric, and bay leaf; cook until vegetables are soft and chicken is no longer pink in the centers and juices run clear, 15 to 20 minutes. Remove from heat and stir in lemon juice and season with salt before serving.
Nutrition Facts (per serving)
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