Down-Home Chicken Stew

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TamTastic
TamTastic Posts: 19,224 Member
in Recipes
Down-Home Chicken Stew - Cooking Light

Yield
5 servings (serving size: 1 1/2 cups)

Ingredients
2 cups diced peeled baking potato, divided
1 cup diced peeled turnips (about 6 ounces)
2 (16-ounce) cans fat-free, less-sodium chicken broth, divided
3 tablespoons 2% reduced-fat milk
1 teaspoon butter or stick margarine
2 cups thinly sliced leek (about 2 large)
1 teaspoon dried thyme
4 garlic cloves, minced
1 cup sliced carrot
4 cups torn turnip greens
3/4 pound skinned, boned chicken breast, cut into 1/2-inch pieces
1 teaspoon white vinegar
1/2 teaspoon hot pepper sauce
1/4 teaspoon salt
1/8 teaspoon black pepper
Preparation

Combine 1 cup potato, turnips, and 1 can of broth in a small saucepan, and bring to a boil. Reduce heat; simmer 8 minutes or until tender. Combine potato mixture and milk in a blender or food processor; process until smooth.

Heat the butter in a large, heavy saucepan over medium-low heat. Add leek, thyme, and garlic; sauté 12 minutes or until leek is tender. Add 1 cup of potato, 1 can of broth, and carrot. Cover and simmer 8 minutes. Stir in the greens and chicken. Cover and simmer 12 minutes or until chicken is done. Stir in the potato purée, vinegar, pepper sauce, salt, and pepper; simmer, uncovered, 6 minutes.


Nutritional Information
Calories:208 (10% from fat)
Fat:2.2g (sat 0.6g,mono 0.7g,poly 0.6g)
Protein:21.5g
Carbohydrate:25.3g
Fiber:3.8g
Cholesterol:40mg
Iron:2.9mg
Sodium:618mg
Calcium:155mg
Cooking Light, MARCH 2000

Replies

  • TamTastic
    TamTastic Posts: 19,224 Member
    Options
    Down-Home Chicken Stew - Cooking Light

    Yield
    5 servings (serving size: 1 1/2 cups)

    Ingredients
    2 cups diced peeled baking potato, divided
    1 cup diced peeled turnips (about 6 ounces)
    2 (16-ounce) cans fat-free, less-sodium chicken broth, divided
    3 tablespoons 2% reduced-fat milk
    1 teaspoon butter or stick margarine
    2 cups thinly sliced leek (about 2 large)
    1 teaspoon dried thyme
    4 garlic cloves, minced
    1 cup sliced carrot
    4 cups torn turnip greens
    3/4 pound skinned, boned chicken breast, cut into 1/2-inch pieces
    1 teaspoon white vinegar
    1/2 teaspoon hot pepper sauce
    1/4 teaspoon salt
    1/8 teaspoon black pepper
    Preparation

    Combine 1 cup potato, turnips, and 1 can of broth in a small saucepan, and bring to a boil. Reduce heat; simmer 8 minutes or until tender. Combine potato mixture and milk in a blender or food processor; process until smooth.

    Heat the butter in a large, heavy saucepan over medium-low heat. Add leek, thyme, and garlic; sauté 12 minutes or until leek is tender. Add 1 cup of potato, 1 can of broth, and carrot. Cover and simmer 8 minutes. Stir in the greens and chicken. Cover and simmer 12 minutes or until chicken is done. Stir in the potato purée, vinegar, pepper sauce, salt, and pepper; simmer, uncovered, 6 minutes.


    Nutritional Information
    Calories:208 (10% from fat)
    Fat:2.2g (sat 0.6g,mono 0.7g,poly 0.6g)
    Protein:21.5g
    Carbohydrate:25.3g
    Fiber:3.8g
    Cholesterol:40mg
    Iron:2.9mg
    Sodium:618mg
    Calcium:155mg
    Cooking Light, MARCH 2000

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