Monday, March 25, 2013
RUSTIC CHICKEN STEW WITH GRANNY SMITH APPLES ~ for Type Os
5 teaspoons extra-virgin olive oil, divided
1 pound chicken tenders, cut into bite-size pieces
1 large onion, chopped
4 medium parsnips, peeled and chopped
2 medium carrots, peeled and chopped
2 teaspoons chopped fresh (or 1/2 teaspoon dried) rosemary
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 cups reduced-sodium chicken broth
2 granny smith apples, peeled and chopped
2 teaspoons lemon juice
Heat 2 of the teaspoons of extra-virgin olive oil in a Dutch oven on medium heat. Add the chicken and cook, stirring until just cooked through, which should take 3-5 minutes. Transfer to a plate.
Next, add the remaining 3 teaspoons of oil to the pot. Add the onion, parsnips, carrots, rosemary, salt, and pepper, and cook, stirring often, until the vegetables begin to soften, 3-5 minutes.
Add the broth and apples; bring to a simmer over high heat. Reduce the heat to maintain a simmer, and cook, stirring often, until the vegetables are tender, 8-10 minutes.
Return the chicken to the pot and stir in the lemon juice.
Enjoy in your favorite soup bowl or mug.
Adapted from recipe found at: http://blog.vitacost.com/cooking-recipe/rustic-chicken-stew-with-granny-smith-apples.html