Sunday, November 17, 2013

Chicken Stew with Turnips and Mushrooms

This recipe is from Eating Well. Turnips can be spicy and somewhat bitter so be prepared for that. I kept thinking I was in the 1930s during the winter in Eastern Europe. 

I substituted Spinach for the Kale and wilted it into the soup at the end. The thickness of the soup is very gravy-like and I recommend serving the dish over rice.

Makes: 6 servings, about 1 1/3 cups each
Active Time: 45 minutes
Total Time: 45 minutes

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, 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.

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.

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