Stews make great dinners on chilly nights. This lighter version made with chicken and apples is perfect on a fall night and a nice alternative to the more traditional version. It was also a quick meal for a busy weeknight. I made a Quick Rosemary-Olive Oil Bread to go along with it. The bread paired very nicely with the stew.
Recipe: Chicken & Apple Fall Stew
- 2 tbs Olive Oil
- 1 lb. Boneless Skinless Chicken Breasts – cut into bite-sized pieces
- 1 cup All-Purpose Flour
- 2 small White Potatoes – peeled and chopped into bite-sized chunks
- 2 Apples – peeled, cored and chopped into bite-sized pieces
- 1 Onion – peeled and large diced
- 2 Rosemary Stems
- 2 Thyme Stems
- 1 tsp Kosher Salt
- Freshly Ground Pepper – to taste
- 3/4 cups Vermouth
- 24 oz. Chicken Broth
- 1 tbs Heavy Cream
- 1 Egg Yolk
- 2 tbs Parsley
- 1 tbs Cornstarch
- Heat olive oil in a stock pot over medium-high heat.
- Dredge chicken pieces in flour and saute in olive oil until browned, about 5 minutes. Remove chicken to a plate.
- Add potatoes, onion, rosemary, thyme salt and pepper to the pot and saute for 5-10 minutes, until onions are soft.
- Add vermouth, bring to a simmer and simmer 5 minutes over low heat.
- Add back in the chicken to the pot. Add in the apples and the chicken broth. Bring to a boil then lower heat and simmer uncovered 20 minutes.
- In a small bowl, whisk egg yolk and heavy cream together. Add 1/2 cup of hot broth from the stew whisking constantly. Gently whisk mixture back into the pot. Cook over medium-low heat until the mixture thickens. Do not allow it to boil.
- Garnish with parsley and serve.