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.