This month’s recipe is a simple Autumn Chicken Stew that stars three of fall’s best crops — apples, carrots and parsnips. 5 teaspoons Extra-Virgin Olive Oil, Divided 1 pound Chicken Tenders, Cut into Bite-Size Pieces 1 large Onion, Large, Chopped 4 medium Parsnips, Peeled, Chopped 2 medium Carrots, Peeled, Chopped 2 teaspoons Fresh Rosemary (or 1/2 teaspoon Dried), Chopped 1/2 teaspoon Salt 1/4 teaspoon freshly Ground Pepper 4 cups Chicken Broth, Reduced Sodium 2 Granny Smith Apples, Peeled, Chopped 2 teaspoons Cider Vinegar Heat 2 teaspoons of oil in a Dutch oven over medium heat. Add chicken and cook, stirring occasionally, until just cooked through (3 to 5 minutes). Transfer to a plate. Add the remaining 3 teaspoons oil to the pot. Add onion, parsnips, carrots, rosemary, salt and pepper. Cook, stirring often, until the vegetables begin to soften (3 to 5 minutes). Add broth and apples; bring to a simmer over high heat. Reduce heat to maintain a simmer and cook, stirring often, until the vegetables are tender (8 to 10 minutes). Return the chicken to the pot and stir in vinegar. Serve with toasted sharp cheddar cheese sandwiches. Makes 6 servings.