1. Heat 2 teaspoons oil in a Dutch oven over medium heat. Add chicken and cook, stirring occasionally, until just cooked through, 3 to 5 minutes. Transfer to a plate.
2. Add the remaining 3 teaspoons oil to the pot. Add onion, parsnips, carrots, rosemary, salt and pepper and cook, stirring often, until the vegetables begin to soften, 3 to 5 minutes. Add broth and apples; bring to a simmer over high heat. Reduce heat to maintain a simmer and cook, stirring often, until the vegetables are tender, 8 to 10 minutes. Return the chicken to the pot and stir in vinegar.
To Make Ahead: Cover and refrigerate for up to 3 days.
Provided by: EatingWell
Per Single Serving / Serves 6 Total
- Calories 208 9%
- Calories from fat 54 14%
- Total Fat 6gm 26%
- Sodium 621mg 16%
- Total Carbohydrates 21gm
- Fiber 4gm
- Protein 19gm
- Cholesterol 42mg 7%
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.