Down-Home Chicken Stew

Yield:

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

Recipe from

Nutritional Information

Calories 208
Caloriesfromfat 10 %
Fat 2.2 g
Satfat 0.6 g
Monofat 0.7 g
Polyfat 0.6 g
Protein 21.5 g
Carbohydrate 25.3 g
Fiber 3.8 g
Cholesterol 40 mg
Iron 2.9 mg
Sodium 618 mg
Calcium 155 mg

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.

Note:

March 2000