Rutabaga And Chicken Stew

Total Time: 48 mins Preparation Time: 5 mins Cook Time: 43 mins

Ingredients

• 1 small rutabaga, peeled and diced in 1/2-inch pieces
• 2 medium parsnips, peeled and diced in 1/2-inch pieces
• 1 medium carrot, peeled and diced in 1/2-inch pieces
• 2 tablespoons butter
• 1 lb boneless skinless chicken thighs, cut into bite-size pieces
• 1/3 cup flour
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 large leek, chopped
• 2 cups chicken broth
• 2 tablespoons chopped fresh italian parsley, chopped

Recipe

• 1 bring a large pot of lightly salted water to boiling. add rutabaga, parsnips and carrot. cover and cook 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 and season with salt and pepper,,,reserving any leftover flour.
• 3 brown chicken half at a time in pot with butter; remove chicken when brown.
• 4 add the leek to the pot. saute for 3 minutes or until tender.
• 5 add 1 tbsp of the reserved flour to the pot, stir to form a paste.
• 6 stir in the chicken broth and bring to boiling, stirring frequently.
• 7 return chicken to pot, add vegetables and reduce heat to low.
• 8 cover and simmer 10 minutes then sprinkle with chopped parsley.