Tuesday 13 January 2015

Chicken Stew with Turnips & Mushrooms

Healthy, delicious and filling. Thank you Eating Well

Chicken Stew with Turnips & Mushrooms

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



No comments:

Post a Comment