Rutabaga and Chicken Stew

Total Time
Prep 5 mins
Cook 43 mins

This is from a recipe card at Wal-Mart ya'll ! I just love rutabaga and with chicken thighs and parsnips, I think it sounds good and not too expensive either!!! Yeah!!

Ingredients Nutrition


  1. 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.
  2. 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.
  3. Brown chicken half at a time in pot with butter; remove chicken when brown.
  4. Add the leek to the pot. Saute for 3 minutes or until tender.
  5. Add 1 TBSP of the reserved flour to the pot, stir to form a paste.
  6. Stir in the chicken broth and bring to boiling, stirring frequently.
  7. Return chicken to pot, add vegetables and reduce heat to low.
  8. Cover and simmer 10 minutes then sprinkle with chopped parsley.
Most Helpful

you can make this same recipe using white potatoes instead of rutabaga. i also through in some frozen peas toward the end. serve with egg noodles or italian bread to sop up the gravy.

valeriebreeding February 10, 2011

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!!!!

Chef*Lee April 25, 2009