Down-Home Chicken Stew
- 2 cups diced peeled baking potatoes
- 1 cup diced peeled turnip
- 2 (16 ounce) cans chicken broth, divided
- 3 tablespoons milk
- 1 teaspoon butter
- 2 cups leeks, thinly sliced
- 1 teaspoon dried thyme
- 4 garlic cloves, minced
- 1 cup sliced carrot
- 4 cups torn winter greens or 4 cups turnip greens
- 3/4 lb boneless skinless 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
- Combine 1 cup potato, turnips, and 1 can of broth in a small saucepan. Bring to a boil, reduce heat, and simmer 8 minutes.
- Combine potato mixture and milk in blender or food processor and blend until smooth.
- Heat butter in large heavy saucepan over medium-low heat. Add leek, thyme and garlic. Cook 12 minutes until leek is tender.
- Add 1 cup of potato, 1 can of broth, and carrot. Cover and simmer 8 minutes.
- Stir in greens and chicken. Cover and simmer another 12 minutes until chicken is cooked through.
- Stir in potato puree, vinegar, pepper sauce, salt, and pepper. Simmer, uncovered, a further 6 minutes.
baking potatoes, chicken broth, milk, butter, leeks, thyme, garlic, carrot, winter, boneless skinless chicken breast, white vinegar, hot pepper sauce, salt, black pepper
Taken from www.food.com/recipe/down-home-chicken-stew-161096 (may not work)