Autumn Chicken and Apple Stew

Poultry Recipes by the South Carolina Department of Agriculture, public domain government resource—original source of recipe

Ingredients

 * 1 cut-up chicken or 4 quarters
 * ½ teaspoon nutmeg
 * ½ teaspoon salt
 * ¼ teaspoon pepper
 * 2 teaspoons Dijon mustard
 * 1¾ cups low sodium chicken broth, warm
 * ¼ cup apple cider vinegar
 * 6 whole cloves
 * 3 carrots peeled and sliced
 * 6 Granny Smith apples peeled and sliced
 * 1 cup shredded cabbage
 * 1 cup applesauce

Directions

 * 1) Spray large dutch oven with vegetable cooking spray and heat over medium high;
 * 2) Add chicken and cook, browning all sides, for about 10 minutes.
 * 3) Sprinkle with nutmeg, salt and pepper.
 * 4) Spread Dijon over chicken pieces; add warm broth, vinegar, cloves and carrots; bring to boil.
 * 5) Cover, reduce heat to low and cook 15 minutes.
 * 6) Add apples, cook 5 minutes, then add cabbage, stirring into liquid.
 * 7) Cook covered about 10 minutes or until fork enters chicken easily.
 * 8) Remove chicken and vegetables with a slotted spoon to a warm serving bowl.
 * 9) Stir applesauce into liquid and boil for 5 minutes and pour over chicken and vegetables.
 * 10) Serve with rice, if desired.