Autumn Chicken Stew

• 5 teaspoons extra virgin olive oil
• 1 lb chicken tenders, cut into bite size pieces
• 1 large onion, chopped
• 4 medium parsnips, peeled and chopped
• 2 medium carrots, peeled and chopped
• 12 teaspoon rosemary, dry
• 12 teaspoon salt
• 14 teaspoon black pepper
• 4 cups reduced-sodium chicken broth
• 2 granny smith apples, peeled and chopped
• 2 teaspoons cider vinegar

1. Heat 2 t oil in a Dutch oven over medium heat.
2. Add chicken and cook, stirring occasionally, until just cooked through.
3. Transfer to a plate.
4. Add the remaining 3t oil to the pot.
5. Add onions, parsnips, carrots, rosemary, salt and pepper and cook, stirring often, until the vegetables begin to soften, 3-5 minutes.
6. Add broth and apples; bring to a simmer and cook, stirring often, until the vegetables are tender, 8-10 minutes.
7. Return the chicken to the pot and stir in vinegar.

extra virgin olive oil, chicken tenders, onion, parsnips, carrots, rosemary, salt, black pepper, chicken broth, granny smith apples, cider vinegar

Taken from www.food.com/recipe/autumn-chicken-stew-436019 (may not work)