Easy Chicken Stew with Apple

Ingredients

• 2 cups apple cider 
• 3  macintosh apples cored peeled chopped
• 2  bay leaves 
• 0.3 teaspoon caraway seeds 
• 4  carrots sliced
• 1 stalk celery sliced
• 3 cups chicken stock see 
• 1 tablespoon cider vinegar 
• 1 teaspoon thyme leaves dried
• 0.3 cup parsley fresh chopped
• 1 large clove garlic minced
• 0.5 teaspoon ground pepper black
• 2 tablespoons olive oil 
• 2  parsnips sliced
• 4  potatoes cut into cubes
• 1 cup onion red chopped
• 2 teaspoons salt 
• 3  chicken breast halves boneless skinless cut into cubes

Equipment

• pot

Directions

1. Heat the olive oil in a large pot over medium heat; cook the chicken in the hot oil until it has begun to brown.
2. Add the bay leaves, salt, thyme, black pepper, caraway seeds, red onion, garlic, celery, potatoes, carrots, parsnips, apples, chicken stock, apple cider, and cider vinegar to the pot. There should be enough liquid to just cover the vegetables. If not, add more chicken stock to cover the vegetables.
3. Bring the mixture to a simmer and cook, stirring occasionally, until the carrots are tender, about 30 minutes.
4. Remove the bay leaves and garnish with the parsley to serve.