Rutabaga And Chicken Stew

• 1 small rutabaga, peeled and diced in 1/2-inch pieces
• 2 medium parsnips, peeled and diced in 1/2-inch pieces
• 1 medium carrot, peeled and diced in 1/2-inch pieces
• 2 tablespoons butter
• 1 lb boneless skinless chicken thighs, cut into bite-size pieces
• 1/3 cup flour
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 large leek, chopped
• 2 cups chicken broth
• 2 tablespoons chopped fresh Italian parsley, chopped

1. Bring a large pot of lightly salted water to boiling. Add rutabaga, parsnips and carrot. Cover and cook 10 minutes or until tender. Drain and set aside.
2. While vegetables are cooking, melt butter in large pot over medium heat. Dust chicken with flour and season with salt and pepper,,,reserving any leftover flour.
3. Brown chicken half at a time in pot with butter; remove chicken when brown.
4. Add the leek to the pot. Saute for 3 minutes or until tender.
5. Add 1 TBSP of the reserved flour to the pot, stir to form a paste.
6. Stir in the chicken broth and bring to boiling, stirring frequently.
7. Return chicken to pot, add vegetables and reduce heat to low.
8. Cover and simmer 10 minutes then sprinkle with chopped parsley.

parsnips, carrot, butter, chicken thighs, flour, salt, pepper, chicken broth, fresh italian parsley

Taken from www.food.com/recipe/rutabaga-and-chicken-stew-347346 (may not work)