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Soups: Rutabaga and Chicken Stew -

Rutabaga and Chicken Stew

Recipe Ingredients:

1smallrutabaga, peeled & diced in 1/2-inch pieces
2mediumparsnips, peeled & diced in 1/2-inch pieces
1mediumcarrot, peeled & diced in 1/2-inch pieces
2Tbspbutter or margarine
1lbsboneless, skinless chicken thighs, cut into bite-size pieces
1largeleek, chopped
2cupchicken broth
2Tbspchopped fresh Italian parsley

Recipe Instructions:

1.   Bring a large pot of lightly salted water to a boil. Add rutabaga, parsnips, and carrot. Cover and cook for 10 minutes or until tender. Drain and set aside.
2.   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 Tbl reserved flour to pot. Stir to form a paste. Stir in chicken broth. Bring to a boil, stirring frequently.
3.   Return chicken to pot. Add vegetables and reduce heat to low, cover and simmer 10 minutes. Sprinkle with chopped parsley.
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