Down-Home Chicken Stew

A cooking light recipe with chicken, potato, and greens. Sounds like comfort food to me!

• Ready In: 1 hr
• Serves: 6
• Yields: 6 1 cup

Ingredients

• 2  cups  diced peeled baking potatoes
• 1  cup  diced peeled turnip
• 2 (16 ounce) cans chicken broth, divided
• 3  tablespoons milk
• 1  teaspoon butter
• 2  cups leeks, thinly sliced
• 1  teaspoon dried thyme
• 4  garlic cloves, minced
• 1  cup  sliced carrot
• 4  cups  torn winter greens or 4  cups  turnip greens
• 3⁄4 lb boneless skinless chicken breast, cut into 1/2 inch pieces
• 1  teaspoon white vinegar
• 1⁄2 teaspoon  hot pepper sauce
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon black pepper

Directions

1. Combine 1 cup potato, turnips, and 1 can of broth in a small saucepan. Bring to a boil, reduce heat, and simmer 8 minutes.
2. Combine potato mixture and milk in blender or food processor and blend until smooth.
3. Heat butter in large heavy saucepan over medium-low heat. Add leek, thyme and garlic. Cook 12 minutes until leek is tender.
4. Add 1 cup of potato, 1 can of broth, and carrot. Cover and simmer 8 minutes.
5. Stir in greens and chicken. Cover and simmer another 12 minutes until chicken is cooked through.
6. Stir in potato puree, vinegar, pepper sauce, salt, and pepper. Simmer, uncovered, a further 6 minutes.