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5.0 from 6 votes

Apple Chicken Stew Recipe

Apple Chicken Stew with Root Vegetables is simmered in apple juice and herbs for a flavour packed fall meal.

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 6 servings
Calories: 266 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 3 boneless skinless chicken breasts cut into 1" cubes
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 tablespoon olive oil
  • 1 medium onion diced
  • 2 stalks celery chopped
  • 2 tablespoon fresh sage chopped
  • 1 " fresh ginger peeled and minced
  • 1 clove garlic minced
  • 2 cups rutabaga peeled and cubed
  • 1 cup parsnip peeled and diced
  • 1 cup peeled and diced carrot peeled and diced
  • 4 tablespoon all-purpose flour
  • 2 cups unsweetened apple juice
  • 1 cup chicken stock
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon fresh Rosemary chopped
  • 1 bay leaf
  • 2 apples peeled, cored, and sliced
  • 2 tablespoon fresh parsley chopped

Instructions

    Cup of Yum
  1. Heat oil over medium-high in a large pot or dutch oven.
  2. Season chicken with salt and pepper
  3. Brown chicken on all sides, in batches, and remove to a plate. (About 5 minutes per batch)
  4. Reduce heat to medium-low and add onions, sage, ginger and garlic to the pan.
  5. Cook stirring occasionally, about 5 minutes
  6. Turn heat up to medium and add rutabaga, parsnips, and carrots to the pan
  7. Cook 2 minutes, stirring occasionally
  8. Sprinkle the veggies with flour and stir to coat, cooking for 1 minute
  9. Stir in apple juice and stock, continuing to stir until thickened and smooth.
  10. Stir in thyme, rosemary, bay leaf, and chicken
  11. Reduce heat and allow it to simmer until vegetables are tender about 30 minutes.
  12. Add apple slices and cook for a further 5 minutes
  13. Taste and adjust salt & pepper if required
  14. Remove from heat and serve hot, garnished with parsley

Notes

  • Boneless, skinless chicken thighs can be used in place of the chicken breast, and you could also substitute cubed pork loin in this recipe.
  • This recipe is using sodium reduced chicken stock. If you use a higher salt stock, you may not want to add more salt.
  • Slow Cooker Version: Omit the oil. Put all ingredients except flour, apple juice and stock in the slow cooker and cook on low 5-8 hours, depending on your slow cooker. Reduce stock to ½ cup.At the end of cooking time, whisk together flour, apple juice and stock until smooth. Stir gravy into chicken & vegetable mixture, and heat on high until gravy has thickened.

Nutrition Information

Serving 1g Calories 266kcal (13%) Carbohydrates 36g (12%) Protein 15g (30%) Fat 7g (11%) Saturated Fat 1g (5%) Cholesterol 37mg (12%) Sodium 549mg (23%) Potassium 775mg (22%) Fiber 5g (20%) Sugar 20g (40%) Vitamin A 3875IU (78%) Vitamin C 26.6mg (30%) Calcium 75mg (8%) Iron 1.6mg (9%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 266

% Daily Value*

Serving 1g
Calories 266kcal 13%
Carbohydrates 36g 12%
Protein 15g 30%
Fat 7g 11%
Saturated Fat 1g 5%
Cholesterol 37mg 12%
Sodium 549mg 23%
Potassium 775mg 16%
Fiber 5g 20%
Sugar 20g 40%
Vitamin A 3875IU 78%
Vitamin C 26.6mg 30%
Calcium 75mg 8%
Iron 1.6mg 9%

* Percent Daily Values are based on a 2,000 calorie diet.