Autumn Chicken and Apple Stew

Prep Time: 10 min
Cook Time: 30 min
Serves: 4

Take advantage of the best of fall’s flavours with this autumn stew. Apples, Dijon mustard, cabbage, and carrots all combine in this one-pot dish to fill your house with familiar aromas. Perfect for a fall day with a bit of a chill in the air, serve this stew with bread rolls on the side for dunking.


1 whole chicken, cut in parts
1/4 cup (60 mL) apple cider vinegar
1/2 tsp (2.5 mL) nutmeg, ground
6 whole cloves
1/2 tsp (2.5 mL) salt
3 carrot(s), peeled and sliced
1/4 tsp (1.25 mL) pepper
6 apple(s), peeled and sliced
2 tsp (10 mL) Dijon mustard
1 cup (250 mL) cabbage, shredded
1 3/4 cup (440 mL) low-sodium chicken broth, warm
1 cup (250 mL) applesauce


1 Spray large casserole dish with vegetable cooking spray and heat over medium high temperature.
2 Add chicken and cook, turning to brown on all sides, about 10 minutes.
3 Sprinkle with nutmeg, salt and pepper.
4 Spread mustard over chicken pieces; add warm broth, vinegar, cloves and carrots; bring to a boil.
5 Cover, reduce heat to low and cook 15 minutes. Add apples and cook 5 minutes. Add cabbage, stirring into liquid.
6 Cook, covered, about 10 minutes more or until fork can be inserted in chicken with ease.
7 With slotted spoon, remove chicken and vegetables to warm serving bowl and keep warm.
8 Stir applesauce into liquid; boil on high temperature 5 minutes and pour over chicken and vegetables.
9 Serve with brown rice, if desired.