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Chicken Stew with Turnips & Mushrooms

http://www.eatingwell.com/recipes/chicken_stew_turnips_mushrooms.html

From EatingWell:  September/October 2013

In this healthy chicken stew recipe, we save prep time by using pre-sliced mushrooms and pre-chopped kale (found near packaged fresh greens). If you don’t like turnips, potatoes are an easy substitution.

6 servings | Active Time: 45 minutes | Total Time: 45 minutes

Ingredients

Preparation

  1. Cut chicken into 1-inch pieces and sprinkle with 1/4 teaspoon each salt and pepper.
  2. 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.
  3. 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.
  4. 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.

Nutrition

239 Calories; 7 g Fat; 1 g Sat; 4 g Mono; 52 mg Cholesterol; 17 g Carbohydrates; 24 g Protein; 3 g Fiber; 581 mg Sodium; 787 mg Potassium

1 Carbohydrate Serving

Exchanges: 2 1/2 vegetable, 2 1/2 lean meat, 1 fat

Tips & Notes