Living in West Virginia, we usually have a pretty nice transition from summer into fall. It’s one of the advantages of living here that I have to remind myself of occasionally when I’m complaining about not having a Whole Foods or a farmer’s market that’s open for more than one day a week. (Don’t get me wrong; I would rather have a Whole Foods and a big farmer’s market.) This year, however, we were very nearly robbed. I went to bed one night with the air conditioning on after a 90-degree day, and woke up the next morning to a frigid apartment. Alright, maybe “frigid” is too strong of a word. It was around 50 degrees outside, and I couldn’t figure out how to work the thermostat. (As it turns out, removing the cover reveals the button to switch from AC to heat. Derrr.)
Back on topic. What happened to my gorgeous 65-degree partly-cloudy days with that intoxicating aroma of fall? I felt personally wronged by Mother Nature.
Oh well. That was a couple of weeks ago, and we have since had a couple of gorgeous days, including today. I feel like I never really properly appreciated Autumn, because up until this year, the changing season was overshadowed by the fact that I would be returning to the daily grind of school, college, or more recently, graduate classes. Not this year, though! I have the time to fully appreciate the beauty of the season!
This recipe is a result of my appreciation of Fall! Its original form appears in the October 2010 issue of EatingWell magazine, but I made a few substitutions (including potatoes for parsnips).
To make 6 servings, you will need:
- 2 Tbs olive oil
- 3/4-1 lb of chopped chicken (Save money and use tenders, or just whatever chicken you have leftover)
- 1 medium-to-large onion
- 4 medium russet potatoes
- 1c of chopped carrots (I used baby carrots)
- 3 sprigs of fresh rosemary (1 tsp dried)
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 4c reduced sodium chicken broth
- 2 apples, peeled, cored, and chopped (preferably Granny Smith or another tart variety)
- 2 tsp cider vinegar
There really isn’t a lot of cooking work in this recipe. The most work is getting everything prepped and chopped.
Chop the onions and carrots. Peel and chop the potatoes.
Peel, core, and chop the apples.
Heat 1 tbs of oil in a large stock pot or Dutch oven over medium heat. Cut the chicken into approx 1″ pieces while the pot heats up.
Cook the chicken until just cooked through, about 5 minutes. Transfer to a plate.
Add the remaining 1 Tbs of oil to the pot, as well as all of the vegetables, rosemary, salt, and pepper. Cook, stirring often, until the vegetables have browned slightly and soften, 5 minutes.
Add the chicken broth and apples to the pot. Bring to a boil over high, then reduce the heat to a simmer and cook until the vegetables are tender, 8 to 10 minutes.
Return the chicken to the pot, and stir in the vinegar. Cook until the chicken warms back up, 2 minutes.
Serve and enjoy!
Also, I wish you all of the 65 and 70-degree days that you can handle this fall!