Autumn Chicken and Apple Stew
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Spray large casserole dish with vegetable cooking spray and heat over medium high temperature.
Add 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 cook 5 minutes. Add cabbage, stirring into liquid.
Cook, covered, about 10 minutes more or until fork can be inserted in chicken with ease.
With slotted spoon, remove chicken and vegetables to warm serving bowl and keep warm.
Stir applesauce into liquid; boil on high temperature 5 minutes and pour over chicken and vegetables.
Serve with brown rice, if desired.
|Per 700 g serving||Amount|
|Saturated Fat||16 g|
|Per 700 g serving||% Daily Value|