Autumn Chicken Stew Recipe Video

Sometimes the recipes I make are inspired by the type of cooking equipment I have or come across. This happens to be the case with this simple comforting chicken the guitar choosing the song. I recently came across this wonderfully large enameled cast iron pan while searching through my cupboards. And as the days get shorter and the nights more chilly, I wanted to make something representative of autumn. A persimmon and celery salad would be a nice side dish.


Preparation Time20 MinCooking Time1 Hr 30 Min
Ready In1 Hr 50 MinDifficulty LevelMedium
Health IndexAverageServings4
DishMain Ingredient
Interest Group, Healthy,


 Salt1 Teaspoon
 Chicken1 Pound, cut
 Bay leaf2 Medium
 Cinnamon stick1 Medium
 Rosemary1 Teaspoon
 Carrot1 Medium, peeled and diced
 Apple1 Small, peeled and diced
 Red onion1⁄2 Medium, dice
 White onion1⁄2 Medium, dice
 Celery2 Ounce, chop
 Oil1 Tablespoon
 Wine1 Cup (16 tbs)
 Pasilla peppers2 Small, chop

Nutrition Facts

Serving size

Calories 326 Calories from Fat 153

% Daily Value*

Total Fat 17 g26.3%

Saturated Fat 4.1 g20.7%

Trans Fat 0 g

Cholesterol 76 mg

Sodium 589.1 mg24.5%

Total Carbohydrates 12 g4.1%

Dietary Fiber 3.4 g13.6%

Sugars 6.1 g

Protein 24 g48.5%

Vitamin A 81.2% Vitamin C 9.6%

Calcium 5.5% Iron 11%

*Based on a 2000 Calorie diet


1. Preheat oven to 350 degrees Fahrenheit.

2. Season the chicken with salt and cinnamon.
3. Heat a pan on the stove with oil.
4. Add the seasoned chicken, carrots and apple and toss well.
5. Add pickled grapes, white onion, red onions and celery.
6. Add rosemary, cinnamon and bay leaves and cook on the stove for 10 minutes.
7. Add 1/2 cup of wine and pop into the oven for 30 minutes.
8. Remove from oven and add another 1/2 cup wine and pasilla peppers.
9. Cover with lid and place back into the oven for another 30 minutes.

10. Plate and serve as main course.