Ingredients

The following ingredients have 6 Servings
  • 3 boneless skinless chicken breasts ( cut into 1" cubes)
  • 1 tsp salt
  • 1 tsp black pepper
  • 2 tbsp olive oil
  • 1 medium onion (diced)
  • 2 stalks celery (chopped)
  • 2 tbsp fresh sage (chopped)
  • 1 " fresh ginger (peeled and minced)
  • 1 clove garlic (minced)
  • 2 cups rutabaga (peeled and cubed)
  • 1 cup parsnip (peeled and diced)
  • 1 cup peeled and diced carrot (peeled and diced)
  • 4 tbsp all-purpose flour
  • 2 cups unsweetened apple juice
  • 1 cup chicken stock
  • 1 tbsp fresh thyme leaves
  • 1 tbsp fresh rosemary (chopped)
  • 1 bay leaf
  • 2 apples (peeled, cored, and sliced)
  • 2 tbsp fresh parsley (chopped)

Instruction

  • Heat oil over medium-high in a large pot or dutch oven.
  • Season chicken with salt and pepper
  • Brown chicken on all sides, in batches, and remove to a plate. (About 5 minutes per batch)
  • Reduce heat to medium-low and add onions, sage, ginger and garlic to the pan.
  • Cook stirring occasionally, about 5 minutes
  • Turn heat up to medium and add rutabaga, parsnips, and carrots to the pan
  • Cook 2 minutes, stirring occasionally
  • Sprinkle the veggies with flour and stir to coat, cooking for 1 minute
  • Stir in apple juice and stock, continuing to stir until thickened and smooth.
  • Stir in thyme, rosemary, bay leaf, and chicken
  • Reduce heat and allow it to simmer until vegetables are tender about 30 minutes.
  • Add apple slices and cook for a further 5 minutes
  • Taste and adjust salt & pepper if required
  • Remove from heat and serve hot, garnished with parsley