Fruit From Washington Dutch Oven Recipes - Newly rehashed recipes for Dutch Oven Use

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Chicken Apple Stew

1 chicken, cut in parts
1/4 cup apple cider vinegar
1/2 tsp nutmeg
1 tsp dry mustard powder
6 whole cloves
1/4 tsp salt
3 carrots, peeled, sliced
1/4 tsp pepper
6 Granny Smith apples, peeled, sliced
1 cup shredded cabbage
1 3/4 cups chicken broth, heated
1 cup applesauce

Coat large Dutch oven with oil and heat over medium high temperature. Add chicken parts to Dutch oven, turning to brown all sides, about 10 minutes. Season with nutmeg, salt, pepper and dry mustard powder. Heat broth and add it warm to the Dutch oven along with vinegar, cloves and carrots. Bring all to a boil. Cover, reduce heat to low and simmer. After 15 minutes add the peeled and sliced apples and cook 5 minutes more. Stir in shredded cabbage. Cover and cook about 10 minutes more. Test chicken for doneness by inserting fork. Remove chicken and vegetables to an oven proof casserole dish or serving bowl and keep warm until ready to serve. Lastly, stir applesauce into Dutch oven stew, boil on high for 5 minutes. Pour liquid over chicken and vegetables and serve immediately accompanied with rice, if desired. Makes 4 servings.

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