Chicken Stew with Turnips & Mushrooms
Chicken Stew with Turnips & Mushrooms is a hearty and comforting dish that combines tender chicken with earthy mushrooms, sweet turnips, and a medley of herbs in a flavorful broth. The turnips add a unique twist, balancing the richness of the chicken and mushrooms with their slightly sweet and nutty flavor.
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Ingredients
- 1 ½ pounds boneless skinless chicken breasts trimmed
- ½ teaspoon salt divided
- ¼ teaspoon freshly ground pepper
- 2 tablespoons extra-virgin olive oil
- 2 large turnips about 1 pound, peeled (see Tip) and cut into 1-inch pieces
- 8 ounces sliced cremini mushrooms
- 1 medium onion sliced
- 2 cloves garlic minced
- ½ cup dry white wine
- 4 cups chopped kale
- 3 cups reduced-sodium chicken broth
- 1 teaspoon fresh chopped rosemary
- 3 tablespoons cornstarch
- 3 tablespoons water
Instructions
- Cut chicken into 1-inch pieces and sprinkle with 1/4 teaspoon each salt and pepper.
- Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Add the chicken and cook, stirring frequently, until lightly browned, 3 to 4 minutes. Transfer to a plate.
- Heat the remaining 1 tablespoon of oil in the pot. Add the turnips, mushrooms, onion, and garlic. Cook, stirring occasionally, until the onion softens, about 3 to 5 minutes. Pour in the wine and stir for 1 minute. Mix in the kale, broth, and rosemary. Return the chicken, along with any juices, to the pot. Bring everything to a boil, then reduce the heat to a gentle simmer. Cover and cook, stirring occasionally, until the turnips are tender, about 10 minutes.
- In a small bowl, combine the cornstarch and water, mixing until smooth. Gradually stir the mixture into the stew and cook for about 3 minutes, or until thickened. Remove the stew from heat and season with the remaining 1/4 teaspoon of salt.