LIVE

Chicken Stew with Turnips & Mushrooms

Rating: 4.38 stars
8 Ratings
  • 5 star values: 3
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Breana Killeen
Source: EatingWell Magazine, September/October 2013

Gallery

Recipe Summary

total:
45 mins
Servings:
6

Nutrition Profile:

Nutrition Info
Advertisement

Ingredients

Directions

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

    Advertisement

  • 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.

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

Serving Size: about 1 1/3 cups
Per Serving:
242 calories; protein 26.7g; carbohydrates 13.2g; dietary fiber 2.1g; sugars 4.4g; fat 7.5g; saturated fat 1.4g; cholesterol 62.7mg; vitamin a iu 1085.5IU; vitamin c 27.8mg; folate 43.8mcg; calcium 61mg; iron 1.6mg; magnesium 42.1mg; potassium 671.3mg; sodium 575.3mg; thiamin 0.1mg.
Exchanges:

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

Advertisement

Reviews (3)

Read More Reviews
8 Ratings
  • 5 star values: 3
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
EatingWell User
Rating: 4 stars
09/28/2014
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. Read More
EatingWell User
Rating: 5 stars
02/10/2014
Simple and very flavorful Great winter meal that takes advantage of winter ingredients. Comes together very quickly. A keeper. Pros: Cheap easy Read More
EatingWell User
Rating: 4 stars
10/10/2013
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 Read More
Advertisement
EatingWell User
Rating: 5 stars
09/04/2013
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 Read More
jhlongbeach@gmail.com
Rating: 4 stars
10/12/2014
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 Read More
knyboer
Rating: 4 stars
01/16/2014
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 Read More
Advertisement
EatingWell User
Rating: 4 stars
11/04/2013
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 Read More
EatingWell User
Rating: 5 stars
02/10/2014
GREAT! A keeper. No changes. Pros: Fast easy so delicious cheap Read More
© Copyright 2021 eatingwell.com. All rights reserved. Printed from https://www.eatingwell.com 04/16/2021