Chicken Stew with Turnips & Mushrooms

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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.

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Cook Time:
45 mins
Total Time:
45 mins
Servings:
6
Yield:
6 servings, about 1 1/3 cups each

Ingredients

  • 1 ½ 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

Directions

  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.

Tips

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.

Nutrition Facts (per serving)

242 Calories
8g Fat
13g Carbs
27g Protein
Nutrition Facts
Servings Per Recipe 6
Serving Size about 1 1/3 cups
Calories 242
% Daily Value *
Total Carbohydrate 13g 5%
Dietary Fiber 2g 8%
Total Sugars 4g
Protein 27g 53%
Total Fat 8g 10%
Saturated Fat 1g 7%
Cholesterol 63mg 21%
Vitamin A 1086IU 22%
Vitamin C 28mg 31%
Folate 44mcg 11%
Sodium 575mg 25%
Calcium 61mg 5%
Iron 2mg 9%
Magnesium 42mg 10%
Potassium 671mg 14%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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