Chicken-and-Root-Vegetable Stew

Chicken and Root Vegetable Stew from Victoria magazine

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.

Chicken-and-Root-Vegetable Stew
  • 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
  1. 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.
  2. 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.
  3. Add chickpeas, chicken, salt, and pepper. Continue to simmer for about 15 minutes. Remove bay leaves.
  4. 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.

For more seasonal fare, see “A Savory Autumn Repast” on page 79 of Autumn Bliss, available for purchase online.

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from Victoria magazine


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