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. |
Add this recipe to your site or email:
Copy and paste the above text to share this recipe with others!
Copy and paste the above text to share this recipe with others!
Printed From: http://www.home-recipes.com/