Rutabaga and Chicken Stew
Recipe 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 | Tbsp | butter or margarine |
| 1 | lbs | boneless, skinless chicken thighs, cut into bite-size pieces |
| 1/3 | cup | flour |
| 1/4 | tsp | salt |
| 1/4 | tsp | pepper |
| 1 | large | leek, chopped |
| 2 | cup | chicken broth |
| 2 | Tbsp | chopped 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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