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
How to Make It
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.
A disclaimer: I made this stew with Quorn chicken patties (a vegetarian chicken substitute). I also replaced chicken broth with vegetable broth.
I thought this recipe was very bland. I realize that it could be my attempt at making it vegetarian, however, the stew without the Quorn was very flavorless which makes me doubt that adding real chicken would really improve the stew that much. We have a lot of leftovers, so I will try to do something to make it more palatable. I will add more salt (which I hate doing) and maybe more of the hot pepper sauce. I think using onion instead of leek would also help, so I may saute some onions and add it to the soup.
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