Rutabaga and Chicken Stew
Posted November 19, 2006 – 8:47 pm in: Holiday Recipes, Main Dish, Poultry, Stew
Ingredients:
- 1 small rutabaga, peeled & diced in 1/2-inch pieces
- 2 medium parsnips, peeled & diced in 1/2-inch pieces
- 1 medium carrot, peeled & diced in 1/2-inch pieces
- 2 tablespoons butter or margarine
- 1 pound boneless, skinless chicken thighs, cut into bite-size pieces
- 1/3 cup flour
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 large leek, chopped
- 2 cups chicken broth
- 2 tablespoons chopped fresh Italian parsley
Recipe Instructions:
- Bring a large pot of salted water to a boil. Add rutabaga, parsnips, and carrot. Cover and cook for 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 seasoned with salt and pepper, reserving any leftover flour. Brown chicken half at a time in pot with butter; remove chicken when brown. Add leek to pot. Saute 3 minutes or until tender. Add 1 tablespoon flour to pot. Stir to form a paste. Stir in chicken broth. Bring to a boil, stirring frequently.
- Return chicken to pot. Add vegetables and reduce heat to low, cover and simmer 10 minutes. Sprinkle with chopped parsley.
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