Chicken Stew with Turnips and Mushrooms

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In this healthy chicken stew recipe, we save prep time by using pre-sliced mushrooms and pre-chopped kale (found near packaged fresh greens). If you don’t like turnips, potatoes are an easy substitution.

Chicken Stew with Turnips and Mushrooms
photographer: Peter Ardito
Nutritionist Tested & Approved

Time: 45 minutes

  • 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

  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.

Nutritional Facts

Serving Size
about 1 1/3 cups
17 g
7 g
Saturated Fat
1 g
24 g
52 mg
Dietary Fiber
3 g
787 mg
581 mg
6 servings
about 1 1/3 cups each
2 1/2 vegetable
2 1/2 lean meat
1 fat
Vitamin A
138% daily value
Vitamin C
114% dv
22% dv

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