Rutabaga and Chicken Stew
photo by ChefLee
- Ready In:
- 48mins
- Ingredients:
- 11
- Yields:
-
1 pot stew
- Serves:
- 4
ingredients
- 1 small rutabaga, peeled and diced in 1/2-inch pieces
- 2 medium parsnips, peeled and diced in 1/2-inch pieces
- 1 medium carrot, peeled and diced in 1/2-inch pieces
- 2 tablespoons butter
- 1 lb boneless skinless chicken thighs, cut into bite-size pieces
- 1⁄3 cup flour
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 large leek, chopped
- 2 cups chicken broth
- 2 tablespoons chopped fresh Italian parsley, chopped
directions
- Bring a large pot of lightly salted water to boiling. Add rutabaga, parsnips and carrot. Cover and cook 10 minutes or until tender. Drain and set aside.
- While vegetables are cooking, melt butter in large pot over medium heat. Dust chicken with flour and season with salt and pepper,,,reserving any leftover flour.
- Brown chicken half at a time in pot with butter; remove chicken when brown.
- Add the leek to the pot. Saute for 3 minutes or until tender.
- Add 1 TBSP of the reserved flour to the pot, stir to form a paste.
- Stir in the chicken broth and bring to boiling, stirring frequently.
- Return chicken to pot, add vegetables and reduce heat to low.
- Cover and simmer 10 minutes then sprinkle with chopped parsley.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
This is just plain good eatin'!! If you like root vegetables, this is a recipe for you!!!! I love the "fried"effect that browning the chicken in flour gives. The breading stayed on the chicken even when added back to the stew and it was really really delicious!!!! I bought the parsley and then completely forgot to put it in!! I have done that before, I think that we get too hungry and forget! Everybody inhaled this stew!!!! Thanks so much for posting this great recipe!!!!