Easy Chicken Stew with Apple

Ingredients

• 2 tablespoons olive oil
• 3 skinless, boneless chicken breast halves, cut into cubes
• 2 bay leaves
• 2 teaspoons salt
• 1 teaspoon dried thyme
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon caraway seeds
• 1 cup chopped red onion
• 1 large clove garlic, minced
• 1 stalk celery, sliced
• 4 potatoes, cut into cubes
• 4 carrots, sliced 1/4-inch thick
• 2 parsnips, sliced 1/4-inch thick
• 3 Macintosh apples - peeled, cored and chopped
• 3 cups chicken stock, or more if needed
• 2 cups apple cider
• 1 tablespoon cider vinegar
• 1/4 cup chopped fresh parsley

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the olive oil in a large pot over medium heat. Add the chicken cubes, season with the salt and black pepper, and cook about 5 minutes, stirring, until the chicken is no longer pink in the center and reaches 165°F (74°C) in the thickest part.

2. Stir in the red onion, garlic, celery and caraway seeds. Cook about 3 minutes until the onion softens.

3. Add the potatoes, carrots, parsnips, dried thyme and bay leaves. Pour in the chicken stock and apple cider, then bring to a boil.

4. Reduce the heat to low, cover, and simmer about 20 minutes, until the potatoes and parsnips are tender when pierced with a fork. Add more chicken stock if the stew gets too thick.

5. Stir in the chopped apples and cook uncovered about 8 minutes, until the apples are soft but still hold their shape.

6. Remove the bay leaves. Stir in the cider vinegar and chopped parsley, taste, and adjust the salt and pepper before serving hot.