Autumn Chicken And Apple Stew

Serves: 4

1 chicken, cut in parts 1
¼ cup apple cider vinegar 60 mL
½ tsp nutmeg 2.5 mL
6 whole cloves 6
½ tsp salt 2.5 mL
3 carrots, peeled, sliced 3
¼ tsp pepper 1 mL
6 apples, peeled, sliced 6
2 tsp Dijon mustard 10 mL
1 cup shredded cabbage 250 mL
1 ¾ cups low sodium chicken broth, warm 425 mL
1 cup applesauce 250 mL
Preparation:

1. Spray large Dutch oven with vegetable cooking spray and heat over medium high temperature.
2. Add chicken and cook, turning to brown on all sides, about 10 minutes.
3. Sprinkle with nutmeg, salt and pepper.
4. Spread mustard over chicken pieces; add warm broth, vinegar, cloves and carrots; bring to a boil.
5. Cover, reduce heat to low and cook 15 minutes. Add apples and cook 5 minutes. Add cabbage, stirring into liquid.
6. Cook, covered, about 10 minutes more or until fork can be inserted in chicken with ease.
7. With slotted spoon, remove chicken and vegetables to warm serving bowl and keep warm.
8. Stir applesauce into liquid; boil on high temperature 5 minutes and pour over chicken and vegetables.

Serve with brown rice, if desired.

NUTRIENTS (GRAMS)

Calories 159
Protein (g) 19.8
Total Fat (g) 2.2
Saturated Fat (g) 0.6
Carbohydrate (g) 14.8
Cholesterol (mg) 49
Sodium (mg) 574

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Autumn Chicken And Apple Stew

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