Chicken, Turnip, Mushroom Stew

Chicken, Turnip & Mushroom Stew

Image courtesy of EatingWell.com

Recipe from

Eating Well

Prep Time

20 minutes

Cooking Time

35 minutes

Total Time

55 minutes

Serves

6

Ingredients

1 ½ lbs. boneless, skinless chicken breasts, trimmed
½ tsp. salt, divided
¼ tsp. freshly ground pepper
2 Tbsp. extra-virgin olive oil, divided
2 large turnips (about 1 pound), peeled (see Tip) and cut into 1-inch pieces
8 oz. sliced cremini mushrooms
1 medium onion, sliced
2 cloves garlic, minced
½ cup dry white wine
4 cups chopped kale
3 cups reduced-sodium chicken broth
1 tsp. fresh chopped rosemary
3 Tbsp. cornstarch
3 Tbsp. water

Instructions

Cut chicken into 1-inch pieces and sprinkle with 1/4 teaspoon each salt and pepper.
Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Add the chicken and cook, stirring frequently, until lightly browned, 3 to 4 minutes. Transfer to a plate.
Add the remaining 1 tablespoon oil to the pot. Add turnips, mushrooms, onion and garlic and cook, stirring occasionally, until the onion is limp, 3 to 5 minutes. Add wine and cook, stirring, for 1 minute. Stir in kale, broth and rosemary. Return the chicken and any accumulated juices to the pot; bring to a boil. Reduce heat to maintain a simmer, cover and cook, stirring once or twice, until the turnips are tender, about 10 minutes.
Meanwhile, mix cornstarch and water in a small bowl. Stir the mixture into the stew and cook until thickened, about 3 minutes. Remove from heat and season the stew with the remaining 1/4 teaspoon salt.

Comments

Be sure to peel turnips well to remove all the thick skin before cooking. To peel, cut off one end to create a flat surface so you can keep it steady on the cutting board. Follow the contour of the vegetable with your knife to remove the skin. Or, if you use a vegetable peeler, peel around the root about three times to remove all the fibrous skin.

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