Chicken Stew with Turnips & Mushrooms EatingWell Test Kitchen reviews online

Chicken Stew with Turnips & Mushrooms


EatingWell Test Kitchen

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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Edition Details

Author

EatingWell Test Kitchen

Cooking method

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.

Number of persons

6

Cooking time

45 m

Time for preparing

45 m

Calories

242

Fats

7.5 g

Carbohydrate

13.2g

Protein

26.7 g

Cholesterol

63 mg

Sodium

575 mg

Ingredients Chicken Stew with Turnips & Mushrooms

1/2 teaspoon salt, divided
3 tablespoons water
3 tablespoons cornstarch
2 cloves garlic, minced
1/2 cup dry white wine
1 medium onion, sliced
1/4 teaspoon freshly ground pepper
2 tablespoons extra virgin olive oil, divided
3 cups reduced-sodium chicken broth
1 1/2 pounds boneless, skinless chicken breasts, trimmed
8 ounces sliced cremini mushrooms
4 cups chopped kale
2 large turnips (about 1 pound), peeled (see Tip) and cut into 1-inch pieces
1 teaspoon fresh chopped rosemary

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