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Chicken and Root Vegetable Stew

February 1, 2013
by Shannon Hepburn

Here’s a great way to use some roots that you may not be familiar with or use very often. I decided to halve this recipe with great results. Making the full recipe would be great for serving guests or freezing half for a quick weeknight dinner. Leftovers would also pack well for lunch. This is one of those recipes where the food tastes better the next day—so making this ahead of time is more than okay.

 Slightly adapted from Epicurious

  • 2 tablespoons olive oil
  • 12 chicken leg quarters, well trimmed
  • 2 cups chopped onions
  • 6 garlic cloves, chopped
  • 1 cup dry white wine
  • 2 teaspoons dried thyme
  • 1 teaspoon dried sage
  • 2 bay leaves
  • 2 large potatoes, peeled, each cut into 12 pieces
  • 3 large carrots, peeled, cut into ½-inch-thick rounds
  • 2 large parsnips, peeled, cut into ½-inch-thick rounds
  • 2 medium rutabagas, peeled, cut into 1½-inch pieces
  • 2 medium turnips, peeled, cut into 1½-inch pieces
  • 5 cups chicken stock
  • ¾ cup Butterworks cream
  • 2 tablespoons cornstarch
  1. Heat oil in heavy large pot over medium-high heat. Working in batches, add chicken and cook until brown on all sides, about 8 minutes per batch; transfer browned chicken to large bowl. Pour off all but 2 tablespoons drippings from pot. Add onions to pot and sauté over medium heat until golden, about 8 minutes. Add garlic and sauté 1 minute. Add wine, thyme, sage and bay leaves and simmer until wine evaporates, about 4 minutes. Return chicken to pot. Arrange vegetables over chicken. Pour chicken broth over. Cover and bring to boil. Reduce heat and simmer until chicken is cooked through and vegetables are tender, about 30 minutes.
  2. Using slotted spoon, carefully transfer chicken and vegetables to large clean bowl. Boil liquid in pot until reduced to 3 cups, about 10 minutes. Mix cream and cornstarch in medium bowl. Stir into liquid in pot. Simmer until thickened to sauce consistency, about 2-4 minutes. Return chicken and vegetables to pot. (Can be made 2 days ahead. Cool slightly, then refrigerate uncovered until cold. Cover and keep refrigerated.) Bring stew to simmer, stirring gently.
  3. Makes 6 generous servings