Chicken Stew with Turnips & Mushrooms

Healthy, delicious and filling. Thank you Eating Well



1 1/2 pounds boneless, skinless chicken breasts, trimmed

1/2 teaspoon salt, divided

1/4 teaspoon freshly ground pepper

2 tablespoons extra-virgin olive oil, divided

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

1/2 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
 

• 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.
• Add the remaining 1 tablespoon oil to the pot.
• Add turnips, mushrooms, onion and garlic and cook
• Stir occasionally, until the onion is limp, 3 to 5 minutes.
• Add wine and cook, stirring, for 1 minute.
• Stir in kale, broth and rosemary.
• Return the chicken and any accumulated juices to the pot; bring to a boil.
• Reduce heat to maintain a simmer, cover and cook,
• Stir once or twice, until the turnips are tender, about 10 minutes.
• Meanwhile, mix cornstarch and water in a small bowl.
• Stir the mixture into the stew and cook until thickened, about 3 minutes.
• Remove from heat and season the stew with the remaining 1/4 teaspoon salt