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

1. Combine 1 cup potato, turnips, and 1 can of broth in a small saucepan. Bring to a boil, reduce heat, and simmer 8 minutes.
2. Combine potato mixture and milk in blender or food processor and blend until smooth.
3. Heat butter in large heavy saucepan over medium-low heat. Add leek, thyme and garlic. Cook 12 minutes until leek is tender.
4. Add 1 cup of potato, 1 can of broth, and carrot. Cover and simmer 8 minutes.
5. Stir in greens and chicken. Cover and simmer another 12 minutes until chicken is cooked through.
6. 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)