Autumn Chicken and Apple Stew

Poultry Recipes by the South Carolina Department of Agriculture, public domain government resource—original source of recipe
==Ingredients==
* 1 cut-up chicken or 4 quarters
* ½ teaspoon nutmeg
* ½ teaspoon salt
* ¼ teaspoon pepper
* 2 teaspoons Dijon mustard
* 1¾ cups low sodium chicken broth, warm
* ¼ cup apple cider vinegar
* 6 whole cloves
* 3 carrots peeled and sliced
* 6 Granny Smith apples peeled and sliced
* 1 cup shredded cabbage
* 1 cup applesauce
==Directions==
# Spray large dutch oven with vegetable cooking spray and heat over medium high;
# Add chicken and cook, browning all sides, for about 10 minutes.
# Sprinkle with nutmeg, salt and pepper.
# Spread Dijon over chicken pieces; add warm broth, vinegar, cloves and carrots; bring to boil.
# Cover, reduce heat to low and cook 15 minutes.
# Add apples, cook 5 minutes, then add cabbage, stirring into liquid.
# Cook covered about 10 minutes or until fork enters chicken easily.
# Remove chicken and vegetables with a slotted spoon to a warm serving bowl.
# Stir applesauce into liquid and boil for 5 minutes and pour over chicken and vegetables.
# Serve with rice, if desired.
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Category:Stew Recipes
Category:Chicken Recipes
Category:Granny Smith apple Recipes
Category:Carrot Recipes
Category:Cabbage Recipes
Category:Applesauce Recipes
Category:Main Dish Poultry Recipes