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Rutabaga and Chicken Stew  (Not yet rated)

A hearty stew for a chilly day

Cal: 360 Fat: 14g Carbs: 29g Protein: 29g Fiber: 6g

Original recipe serves 4
½ 2x 3x Reset


Note: This adjusts ingredient amounts but not amounts mentioned in the Directions.

Ingredients (serves 4)

  • 1 small rutabaga
  • 2 medium parsnips
  • 1 medium carrots
  • 2 tablespoons margarine
  • 1 pound chicken
  • 1/3 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 large leeks
  • 2 cups chicken broth
  • 2 tablespoons parsley
  • In My Kitchen

  • Directions

    Bring a large pot of salted water to boiling. Add rutabaga, parsnips and carrot. Cover and cook for 10 mins. set aside. Melt butter in a large pot over medium heat. Dust chicken with flour seasoned with salt and pepper, setting aside any reserved flour. Brown chicken half at a time in pot with butter; remove when brown. Add leek to pot. Saute 3 mins. or until tender. Add 1 table spoon left over flour to pot. Stir to form paste. Stir in chicken broth. Bring to a boil and stir frequently. Return chicken to pot. Add vegetables; reduce heat to low cover and simmer for 10 mins. Sprinkle top with parsley.

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