Autumn Chicken and Apple Stew

Info
Cook Time:

Serves:

Ingredients

 * 1 cut-up chicken or 4 quarters


 * 1/2 teaspoon nutmeg


 * 1/2 teaspoon salt


 * 1/4 teaspoon pepper


 * 2 teaspoons Dijon mustard


 * 1 3/4 cups low sodium chicken broth, warm


 * 1/4 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; add chicken and cook, browning all sides, for about 10 minutes. Sprinkle with nutmeg, salt and pepper.

2.Spread Dijon over chicken pieces; add warm broth, vinegar, cloves and carrots; bring to boil. Cover, reduce heat to low and cook 15 minutes.

3.Add apples, cook 5 minutes, then add cabbage, stirring into liquid.

4.Cook covered about 10 minutes or until fork enters chicken easily.

5.Remove chicken and vegetables with a slotted spoon to a warm serving bowl. Stir applesauce into liquid and boil for 5 minutes and pour over chicken and vegetables. Serve with rice, if desired.

Source

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