Name: Old-Fashioned Chicken Stew
Prep time: 75 min
Total time: 75 min
Yield: 4 - 6 servings
Ingredients: 1 4-lb chicken, legs, thighs and breasts (no wings) cut into 8 pieces, backbone discarded (or 1 cut-up chicken); Kosher salt and freshly ground black pepper; Vegetable oil, as needed; 2 stalk celery, finely chopped; 1 medium onion, finely chopped; 2 tbsp all-purpose flour; 4 cups low-sodium chicken stock; 2 medium parsnips, peeled and cut into 1-inch chunks; 2 medium carrots, peeled and cut into 1-inch chunks; 1 medium turnip, peeled and cut into 1-inch chunks; 1 medium rutabaga, peeled and cut into 1-inch chunks; 1 cup heavy cream; 1 tbsp chopped fresh curly parsley, plus additional leaves, for garnish

Prep Time

1h 15 min

Yields

4 - 6 servings

A hearty, comforting stew made with chicken and root vegetables.

ingredients

1 4-lb

chicken, legs, thighs and breasts (no wings) cut into 8 pieces, backbone discarded (or 1 cut-up chicken)

Kosher salt and freshly ground black pepper

Vegetable oil, as needed

stalk celery, finely chopped

medium onion, finely chopped

tbsp all-purpose flour

cups low-sodium chicken stock

medium parsnips, peeled and cut into 1-inch chunks

medium carrots, peeled and cut into 1-inch chunks

medium turnip, peeled and cut into 1-inch chunks

medium rutabaga, peeled and cut into 1-inch chunks

cup heavy cream

tbsp chopped fresh curly parsley, plus additional leaves, for garnish

Ingredient Substitution Guide

directions

Step 1

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.

Step 2

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.

Step 3

Stir in the heavy cream and parsley. Taste and adjust the seasoning with salt and pepper. Serve garnished with parsley leaves.

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Old-Fashioned Chicken Stew

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