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.
Recipe by Victoria at