Tantalizing aromas hint at the essence of hearty Chicken and Root Vegetable Stew. Indulging the palate with a garden variety of tastes and textures, a flavorful harvest simmers in savory broth.
- 3 tablespoons olive oil
- 1 (16-ounce) bag cut turnip greens
- 2 quarts chicken broth, divided
- 3 bay leaves
- 3 dried red peppers
- 3 sprigs fresh thyme
- 1 (10-ounce) bag purple pearl onions, blanched and peeled
- 6 garlic clove, peeled and sliced
- 2 cups chopped red potatoes
- 2 cups peeled and chopped carrots
- 1 cup peeled and chopped turnips
- 1 cup chopped fennel
- 1 cup peeled and chopped parsnips
- ½ pound Brussels sprouts, trimmed and halved
- 2 (15-ounce) cans chickpeas, drained
- 4 cups cooked chicken
- 1 tablespoon kosher salt
- 2 teaspoons ground black pepper
- Garnish: freshly grated Parmesan, dried red-pepper flakes, and oregano
- In a Dutch oven over medium heat, heat olive oil. Add greens, a few at a time, to wilt, stirring often. add 1½ cups broth, stirring to combine. Cover, and cook greens for about 5 minutes.
- Add remaining 6½ cups broth, bay leaves, red peppers, thyme, onions, garlic, potatoes, carrots, turnips, fennel, parsnips, and Brussels sprouts. Simmer over medium heat, uncovered, until vegetables are tender, about 20 minutes.
- Add chickpeas, chicken, salt, and pepper. Continue to simmer for about 15 minutes. Remove bay leaves.
- Transfer stew to a soup tureen, or ladle into bowls. Garnish with cheese, red-pepper flakes, and oregano, if desired. Stew can be stored, refrigerated, in an airtight container for up to 3 days.