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Autumn Chicken and Apple Stew
This recipe comes from our friends at Bell
& Evans
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1 Bell & Evans Chicken, cut
in parts
1 T Extra Virgin Olive Oil
1 3/4 cups chicken broth, warm
1 cup shredded cabbage
2 teaspoons Dijon mustard
3-4 apples, peeled, sliced
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1/4 teaspoon pepper
3 carrots, peeled, sliced
1/2 teaspoon salt
6 whole cloves
1/2 teaspoon nutmeg
1/4 cup apple cider vinegar
1 cup applesauce
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Heat the olive oil in a heavy pan or Dutch oven, add
the chicken and cook, turning to brown on all sides, about 10 minutes.
Sprinkle with nutmeg, salt and pepper. Spread mustard over chicken
pieces; add warm broth, vinegar, cloves and carrots; bring to a
boil. Cover, reduce heat to low and cook 15 minutes. Add apples
and cabbage and cook, covered, for 15 minutes or until chicken is
done. Add the applesauce and stir to combine evenly; simmer for
another 10 minutes and serve. Serve with rice, if desired. Makes
4 servings.
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