As of late, we are meeting ourselves coming and going. So the few opportunities that do come along to "simmer on medium-low," I totally soak up.
When it comes to cooking, it's the process I love. It's the taking all the ingredients, lining them up on the counter, and trying to imagine the outcome that keeps me coming back. It's the being outside while the experiment sits on the stove, slightly bubbling, just to come back and breathe in deeply the results. Man... I just love it when it works.
And the Autumn Chicken Stew? It works.
Calling for vegetables and fruit, this recipe was interesting to me, although not necessarily an automatic, "Wow! I bet that's fabulous!" It was more of a, "I-gotta-try-this-for-myself-because-I'm- just-not-sure-about-it," recipe test.
It most definitely passed the test.
Please, please don't let anything about this recipe scare you. The apples give just enough sweetness, and at the same time it's a bit tart, full of texture, and extremely satisfying. Chock full of vitamins and minerals from the parsnips, carrots, and kale, you won't feel even a tiny bit guilty for grabbing seconds.
Soup's on, folks. Dip up!
Autumn Chicken Stew
makes six servings
- 1 tbsp. olive oil
- 1 large onion, chopped
- 4 medium parsnips, peeled and chopped
- 2 medium carrots, peeled and chopped
- 2 tsp. chopped fresh rosemary
- 1 cup chopped kale, packed
- 2-3 cups cooked chicken (for great flavor, try rotisserie chicken)
- 1/2 tsp. salt
- 1/4 tsp. freshly ground pepper
- 4 cups chicken broth
- 2 Granny Smith apples, peeled and chopped
- 2 tsp. cider vinegar
salt and pepper.
~ Cook, stirring often, until veggies begin to soften, 3-5 minutes.
~ Add broth and apples; bring to a simmer over high heat. Add kale. Reduce heat to
maintain a simmer and cook, stirring often, until the vegetables are tender, 8-10 minutes.
~ Return the chicken to the pot and stir in vinegar.