Down-Home Chicken Stew
- Ready In:
- 1hr
- Ingredients:
- 15
- Yields:
-
6 1 cup
- Serves:
- 6
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
- Combine 1 cup potato, turnips, and 1 can of broth in a small saucepan. Bring to a boil, reduce heat, and simmer 8 minutes.
- Combine potato mixture and milk in blender or food processor and blend until smooth.
- Heat butter in large heavy saucepan over medium-low heat. Add leek, thyme and garlic. Cook 12 minutes until leek is tender.
- Add 1 cup of potato, 1 can of broth, and carrot. Cover and simmer 8 minutes.
- Stir in greens and chicken. Cover and simmer another 12 minutes until chicken is cooked through.
- Stir in potato puree, vinegar, pepper sauce, salt, and pepper. Simmer, uncovered, a further 6 minutes.
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Reviews
-
Oh my, this was good. I subbed parsnip for the turnip, since that is our favorite root veggie, and it permeated the stew with such a wonderful flavor. I used fresh thyme, less salt, and made this in the crock pot with the chicken breasts uncut (I still sauteed the leeks and added the pureed part and greens toward the end of cooking). Fed 3 as a very yummy main course.
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This was truly delish, and DH was most emphatic that this one should be given a 5! I loved the use of turnips here. I used an onion instead of leeks, some green beans and zucchini instead of all carrot, and spinach for the greens because I had them on hand. Served with Recipe #212782, this made for a perfect meal on a chilly winter night. Thanks for posting! Made for Newest Zaar Tag.
Tweaks
-
Oh my, this was good. I subbed parsnip for the turnip, since that is our favorite root veggie, and it permeated the stew with such a wonderful flavor. I used fresh thyme, less salt, and made this in the crock pot with the chicken breasts uncut (I still sauteed the leeks and added the pureed part and greens toward the end of cooking). Fed 3 as a very yummy main course.
-
This was truly delish, and DH was most emphatic that this one should be given a 5! I loved the use of turnips here. I used an onion instead of leeks, some green beans and zucchini instead of all carrot, and spinach for the greens because I had them on hand. Served with Recipe #212782, this made for a perfect meal on a chilly winter night. Thanks for posting! Made for Newest Zaar Tag.
RECIPE SUBMITTED BY
Ppaperdoll
London
I'm an American living in London since I got married in 1994 (except for a brief stint in New Jersey, and then Luxembourg). I work part-time for a national charity and also study social sciences part-time with the Open University. Keeps me busy, but I still find plenty of time to cook and search for 'zaar recipes!
Over time my cooking has meshed English and American customs together, especially at holiday time. I make a mean Christmas fruitcake complete with Fondant Icing and marzipan, but I still have a Christmas cookie party for my friends where I introduce (or subject!) them to all my favorite cookie recipes. My husband and two kids will happily eat Shepherd's Pie or Sloppy Joes, cheese and onion or grilled cheese sandwiches. The comparisons go on and on...