Chicken Stew with Turnips & Mushrooms

• servings: 6 servings
• active time: 45

Ingredients

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

Directions

1. Cut chicken into 1-inch pieces and sprinkle with 1/4 teaspoon each salt and pepper.

2. 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.

3. Add the remaining 1 tablespoon oil to the pot. Add turnips, mushrooms, onion and garlic and cook, stirring 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, stirring once or twice, until the turnips are tender, about 10 minutes.

4. 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.

Be sure to peel turnips well to remove all the thick skin before cooking. To peel, cut off one end to create a flat surface so you can keep it steady on the cutting board. Follow the contour of the vegetable with your knife to remove the skin. Or, if you use a vegetable peeler, peel around the root about three times to remove all the fibrous skin.