Rutabaga and Chicken Stew

Recipe by Count Chocula
READY IN: 48mins
SERVES: 4
YIELD: 1 pot stew
UNITS: US

INGREDIENTS

Nutrition
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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.
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