Rutabaga And Chicken Stew Recipes

OLD-FASHIONED CHICKEN STEW

Steps:

• Season the chicken pieces with salt and pepper. Heat 2 tablespoons oil in a Dutch oven over medium-high heat. Brown the chicken, working in batches and adding more oil as needed, 3 to 5 minutes per batch; set aside.
• Add the celery and onion and cook until beginning to soften, about 3 minutes. Sprinkle over the flour and stir, cooking a minute or so. Pour in the stock, season with salt and pepper and add the parsnips, carrots, turnip and rutabaga. Add the chicken back, bring to a boil and reduce to a simmer. Cover and cook until the vegetables are tender and the chicken is cooked through, about 45 minutes.
• Stir in the heavy cream and parsley. Taste and adjust the seasoning with salt and pepper. Serve garnished with parsley leaves.

RUTABAGA STEW

Steps:

• Heat vegetable oil in a Dutch oven or large pot over medium heat. Cook and stir chicken in hot oil until completely browned, 3 to 5 minutes. Add rutabagas, beets, carrots, celery, and red onion to the pot. Pour enough water over the vegetable mixture to cover completely. Reduce heat to low and cook at a simmer for at least 4 hours, adding water as needed to keep vegetable submerged.

BABUSHKA'S SLOW COOKER ROOT VEGETABLE AND CHICKEN STEW

Steps:

• Heat a saute pan over medium-low heat. Cook chicken thighs in batches just until skin starts to brown, 2 to 3 minutes per side. Don't overcook; the meat should still be pink and raw on the inside. Set chicken aside in a bowl, reserving juices in the pan.
• Saute onion and celery in the pan until turning translucent and browning at the edges, about 5 minutes. Transfer to a large bowl.
• Add potatoes, rutabaga, turnips, carrots, mushrooms, and garlic to the onion-celery mixture. Sprinkle salt, herbes de Provence, onion powder, garlic powder, and pepper on top. Stir and mix vegetables until coated.
• Place 1/2 of the vegetable mixture in a slow cooker. Add 1/2 of the chicken. Layer remaining vegetables and chicken on top. Pour vegetable broth over the mixture in the slow cooker.
• Cook on Low for 7 hours, gently stirring every few hours if desired.
• Use tongs to remove chicken from the stew. Let cool. Separate skin and bones from the meat and shred meat. Stir meat back into the slow cooker.

RUTABAGA AND CHICKEN STEW

Steps:

• 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.
• 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.
• Brown chicken half at a time in pot with butter; remove chicken when brown.
• Add the leek to the pot. Saute for 3 minutes or until tender.
• Add 1 TBSP of the reserved flour to the pot, stir to form a paste.
• Stir in the chicken broth and bring to boiling, stirring frequently.
• Return chicken to pot, add vegetables and reduce heat to low.
• Cover and simmer 10 minutes then sprinkle with chopped parsley.

MOROCCAN-STYLE CHICKEN AND ROOT VEGETABLE STEW

Steps:

• Heat oil in heavy large pot over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to pot and sauté until light golden but not cooked through, about 1 minute. Transfer chicken to bowl.
• Add onion to pot and sauté until golden, about 4 minutes. Add garlic and stir 1 minute. Add curry powder, cumin and cinnamon stick and stir 30 seconds. Add sweet potatoes, parsnips, turnips, rutabaga, broth and currants. Cover and simmer until vegetables are tender, about 20 minutes. Add tomatoes and chicken with any accumulated juices to pot. Simmer until chicken is cooked through and flavors blend, about 5 minutes longer. Sprinkle with cilantro and serve.