RECIPES

Autumn Chicken and Apple Stew

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.

Prep Time

10M

Cook Time

30M

Serves

4

Ingredients

  • 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

    • Instructions

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