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Chicken Stew with Turnips & Mushrooms
Chicken Stew with Turnips & Mushrooms
8 Reviews
From: EatingWell Magazine, 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.
- By: Breana Killeen EatingWell Test Kitchen Manager
Ingredients 6 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
- 1½ pounds boneless, skinless chicken breasts, trimmed
- ½ teaspoon salt, divided
- ¼ 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
- ½ 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
Preparation
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Active
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Ready In
- Cut chicken into 1-inch pieces and sprinkle with ¼ 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 ¼ teaspoon salt.
- 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.
- Serving size: about 1⅓ cups
- Per serving: 242 calories; 8 g fat(1 g sat); 2 g fiber; 13 g carbohydrates; 27 g protein; 44 mcg folate; 63 mg cholesterol; 4 g sugars; 0 g added sugars; 1,085 IU vitamin A; 28 mg vitamin C; 61 mg calcium; 2 mg iron; 575 mg sodium; 671 mg potassium
- Nutrition Bonus: Vitamin C (47% daily value), Vitamin A (22% dv)
- Carbohydrate Servings: 1
- Exchanges: 2½ vegetable, 2½ lean meat, 1 fat
Reviews 8
October 11, 2014
By: jhlongbeach
Delicious stew
I was looking for recipes to use the turnips from our garden. This recipe was great. But I found two cups of chicken stock to be enough. I suggest using chicken stock with the corn starch (why dilute the stew flavor?). Also, a bit more salt and pepper required.
Pros: Hearty, easy, tasty
Cons: Not really for kids
September 28, 2014
By: EatingWell User
Really good
I really liked this. I used portobellos instead because I think they have more flavor.
The only negative I have is the cornstarch. I added it this time, but would leave it out if I make it again. I don't think it really makes too much of a difference in terms of actually thickening the soup (not sure why it needed thickening either) and adds unnecessary calories/processed ingredient.
Otherwise no complaints! It's very delicious! I've also frozen and reheated it and it's just as good.
February 10, 2014
By: EatingWell User
Simple and very flavorful
Great winter meal that takes advantage of winter ingredients. Comes together very quickly. A keeper.
Pros: Cheap, easy
February 09, 2014
By: EatingWell User
GREAT!
A keeper. No changes.
Pros: Fast, easy, so delicious, cheap
January 16, 2014
By: knyboer
Great winter meal
This was a great stew! We had enough to feed four plus left overs. The turnips added a unique flavor and we ate it with olive bread that had just the right amount of salt.
Pros: simple ingredients and a lot of flavor
November 04, 2013
By: EatingWell User
I substituted boneless skinless chicken thighs instead if breasts because I know how quickly breast dry out. The chicken thighs stayed tender and juicy through the cooking process
Pros: Simple, quick
Cons: Chicken breast dries out
October 10, 2013
By: EatingWell User
Allergy Friendly!
I am so excited! I am allergic to potatoes (and other nightshades).
Always looking for ways to use other root vegetables in standard dishes.
Pros: Tasty way to replace potatoes
September 04, 2013
By: EatingWell User
A new favorite
I made this last night and served it with garlic bread made with freshly roasted garlic. I used a regular salt chicken broth, I find that Pacific organic broth has the best flavor. The stew still didn't taste salty. The salty garlic bread was a perfect complement to the mild soup. I used 2 shallots and a bit of white onion (needed to use them up). The mushrooms gave the soup a deep meaty flavor. I don't have a dutch oven so I started the chicken in an everyday pan and then deglazed the pan with the wine before transferring to a large stock pot. In the future I might switch out one turnip for a potato and possibly add some barley. It was an all around great dinner. We could have eaten all of it if it wasn't for the limits of our stomachs.
Pros: Easy, inexpensive, delicious, could be a great base recipe
Cons: I loved it but some people might not be ready for that much turnip but it's an easy fix
