Chicken & Apple Fall Stew

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


  1. Heat olive oil in a stock pot over medium-high heat.
  2. Dredge chicken pieces in flour and saute in olive oil until browned, about 5 minutes. Remove chicken to a plate.
  3. Add potatoes, onion, rosemary, thyme salt and pepper to the pot and saute for 5-10 minutes, until onions are soft.
  4. Add vermouth, bring to a simmer and simmer 5 minutes over low heat.
  5. 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.
  6. 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.
  7. Garnish with parsley and serve.
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  1. Cooking with Z » Blog Archive » Weekly Menu Plan Says:

    [...] – Chicken & Apple Stew with Quick Rosemary-Olive Oil Bread Tags: meal planning, menu plan, weekly menu Category: Menu [...]

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