Autumn Chicken Stew
"This simple chicken stew stars three of fall’s best crops—apples, carrots and parsnips. Serve with toasted sharp Cheddar cheese sandwiches and a brown ale...."
INGREDIENTS
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5 teaspoons extra-virgin olive oil, divided
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1 pound chicken tenders, cut into bite-size pieces
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1 large onion, chopped
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4 medium parsnips, peeled and chopped
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2 medium carrots, peeled and chopped
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2 teaspoons chopped fresh rosemary or 1/2 teaspoon dried
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1/2 teaspoon salt
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1/4 teaspoon freshly ground pepper
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4 cups reduced-sodium chicken broth
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2 Granny Smith apples, peeled and chopped
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2 teaspoons cider vinegar
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