Down-Home Chicken Stew

Name: Down-Home Chicken Stew
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

15 ingredients

2 steps

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

Directions

1

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.
2

Heat the butter in a large, heavy saucepan over medium-low heat. Add leek, thyme, and garlic; saute 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 puree, vinegar, pepper sauce, salt, and pepper; simmer, uncovered, 6 minutes.