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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Recommended grilled cheddar cheese sandwiches and brown ale to serve with. Eating Well Magazine Sept/Oct 2010 Ingredients:
5 teaspoons extra virgin olive oil |
1 lb chicken tenders, cut into bite size pieces |
1 large onion, chopped |
4 medium parsnips, peeled and chopped |
2 medium carrots, peeled and chopped |
1/2 teaspoon rosemary, dry |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
4 cups reduced-sodium chicken broth |
2 granny smith apples, peeled and chopped |
2 teaspoons cider vinegar |
Directions:
1. Heat 2 t oil in a Dutch oven over medium heat. Add chicken and cook, stirring occasionally, until just cooked through. Transfer to a plate.
2. Add the remaining 3t oil to the pot. Add onions, parsnips, carrots, rosemary, salt and pepper and cook, stirring often, until the vegetables begin to soften, 3-5 minutes.
3. Add broth and apples; bring to a simmer and cook, stirring often, until the vegetables are tender, 8-10 minutes. Return the chicken to the pot and stir in vinegar.
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