Savory Rutabaga and Chicken Thigh Stew
Experience the comforting and hearty flavors of this Savory Rutabaga and Chicken Thigh Stew. Perfect for chilly evenings, this dish features tender chicken thighs cooked to perfection alongside sweet parsnips, vibrant carrots, and earthy rutabaga. Enhanced by the aromatic taste of leeks and fresh Italian parsley, this stew is sure to become a family favorite. With its budget-friendly ingredients, it's an excellent choice for a nutritious weeknight meal that everyone will love!
4
Servings
150
Calories
11
Ingredients
Ingredients
Rutabaga
1 small (peeled and diced in 1/2-inch pieces)
Parsnips
2 medium (peeled and diced in 1/2-inch pieces)
Carrot
1 medium (peeled and diced in 1/2-inch pieces)
Butter
2 tablespoons (melted)
Boneless Skinless Chicken Thighs
1 lb (cut into bite-size pieces)
Flour
1/3 cup (for dusting the chicken)
Salt
1/4 teaspoon (to taste)
Pepper
1/4 teaspoon (to taste)
Leek
1 large (chopped)
Chicken Broth
2 cups
Italian Parsley
2 tablespoons (freshly chopped)
Instructions
1
In a large pot, bring lightly salted water to a boil. Add the peeled and diced rutabaga, parsnips, and carrot. Cover and cook for about 10 minutes or until the vegetables are tender. Drain and set aside.
2
While the vegetables are cooking, heat the butter in a large pot over medium heat. Dust the chicken thighs with flour and season with salt and pepper, reserving any leftover flour for later use.
3
Brown the chicken in batches, cooking half at a time in the butter until golden brown. After browning, remove the chicken from the pot and set aside.
4
Add the chopped leek to the pot and sauté for approximately 3 minutes, or until it becomes tender and fragrant.
5
Sprinkle 1 tablespoon of the reserved flour over the leeks, stirring to create a paste and cooking for an additional minute.
6
Gradually stir in the chicken broth and bring the mixture to a boil while stirring frequently to avoid lumps.
7
Return the browned chicken to the pot along with the reserved vegetables. Reduce the heat to low.
8
Cover the pot and let it simmer for 10 minutes, allowing the flavors to meld together.
9
Just before serving, sprinkle the stew with freshly chopped parsley for a burst of color and flavor.
Nutrition Information
5.5
Fat
12.5
Carbs
11.25
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Savory Rutabaga and Chicken Thigh Stew?
It is a comforting and hearty dish featuring tender chicken thighs, sweet parsnips, carrots, and earthy rutabaga in a savory broth.
How many servings does this recipe provide?
This recipe makes 4 servings.
What are the primary vegetables in this stew?
The main vegetables are rutabaga, parsnips, carrots, and leeks.
What is the calorie count per serving?
Each serving contains approximately 150 calories.
How should the rutabaga be prepared?
The rutabaga should be peeled and diced into 1/2-inch pieces.
What type of chicken is used in this recipe?
The recipe calls for 1 lb of boneless skinless chicken thighs cut into bite-size pieces.
How much protein is in one serving?
There are 11.25 grams of protein per serving.
How long should the root vegetables be boiled?
They should be cooked in boiling water for about 10 minutes or until tender.
What is the purpose of the flour in this recipe?
Flour is used to dust the chicken for browning and one tablespoon is reserved to thicken the stew.
How much fat is in this stew?
The stew contains 5.5 grams of fat per serving.
What herb is used for the garnish?
Freshly chopped Italian parsley is used as a garnish.
How do I prepare the leeks for the stew?
The leeks should be chopped and then sautéed for about 3 minutes until tender.
Is this recipe considered budget-friendly?
Yes, it is specifically noted as an excellent choice for a budget-friendly and nutritious meal.
How much chicken broth is required?
You will need 2 cups of chicken broth.
How long does the stew need to simmer?
The stew should simmer for 10 minutes once all ingredients are combined.
What are the total carbohydrates per serving?
There are 12.5 grams of carbohydrates per serving.
How much butter is needed?
The recipe requires 2 tablespoons of butter.
How do I avoid lumps in the stew?
Gradually stir in the chicken broth while stirring frequently to ensure a smooth consistency.
Should I brown all the chicken at once?
No, it is recommended to brown the chicken in batches, cooking half at a time.
What size should the parsnips and carrots be?
They should be diced into 1/2-inch pieces, similar to the rutabaga.
Is this stew good for cold weather?
Yes, it is described as perfect for chilly evenings and comfort food.
When do I add the salt and pepper?
Season the chicken thighs with salt and pepper while dusting them with flour before browning.
What heat setting should be used for browning the chicken?
The chicken should be browned over medium heat.
Can I use a different type of parsley?
The recipe specifically recommends Italian parsley, but you can use what you have available.
How do I make the flour paste?
Sprinkle 1 tablespoon of reserved flour over the sautéed leeks and cook for one minute.
Is the chicken cooked before adding it back to the vegetables?
The chicken is browned first, then it finishes cooking during the 10-minute simmer.
Do I need to cover the pot while boiling vegetables?
Yes, the instructions suggest covering the pot while boiling the root vegetables.
What are the main flavor notes of this dish?
The flavors are savory, earthy from the rutabaga, and aromatic from the leeks and parsley.
How many ingredients total are in this recipe?
There are 11 ingredients in total.
Is this a good weeknight meal?
Yes, it is described as an easy recipe and an excellent choice for a nutritious weeknight meal.