Ingredients
2tbspolive oil,divided
1lbchicken breasts,or chicken tenders, diced into bite-sized pieces
1largeonion
2lbspotatoes,diced to the size of the chicken
1cupcarrots,chopped
3sprigs of fresh rosemary,(or 1 tsp dried or ½ tsp powdered rosemary)
½tspsalt
¼tspblack pepper,freshly ground
4cupsreduced-sodium chicken broth
2granny smith apples,peeled, cored, and chopped
2tspcider vinegar
Preparation
Heat 1 tablespoon oil in a Dutch oven (or large cooking pot) over medium heat. Add chicken and cook for 3 to 5 minutes, stirring occasionally, until just cooked through. Transfer to a plate.
Add the remaining oil to the pot. Add onion, potatoes, carrots, rosemary, salt, and pepper and cook for 3 to 5 minutes, stirring often, until the vegetables begin to soften.
Add broth and apples; bring to a simmer over high heat. Reduce heat to maintain a simmer and cook for 8 to 10 minutes, stirring often, until the vegetables are tender. Return the chicken to the pot and stir in vinegar.
Check seasoning and add extra salt or pepper if desired.
