Chicken and Vegetable Stew With Ginger

• 1 pint brussels sprouts
• 1 chicken, about 3 pounds, cut into 10 serving pieces
• 16 baby carrots, trimmed and scraped
• 1 cup white turnips, cut into 1/2-inch cubes
• 1 cup parsnips, cut into 1/2-inch cubes
• 1 cup chopped leeks, white part only
• 12 small white onions, peeled
• 2 sprigs fresh thyme or 1/2 teaspoon dried
• 1 bay leaf
• 1 tablespoon freshly grated ginger
• 1 teaspoon turmeric
• 2 whole cloves
• 2 cups fresh or canned chicken broth or water
• 1/2 cup dry white wine
• 2 tablespoons Worcestershire sauce
• 4 tablespoons coarsely chopped fresh coriander

1. Trim the end of the sprouts and make a small gash in the bottom of each.
2. Place chicken pieces in a Dutch oven.
3. Add sprouts and all of the remaining ingredients except the Worcestershire sauce and coriander.
4. Cover and simmer 30 minutes.
5. Remove cloves and bay leaf.
6. Add Worcestershire sauce and chopped cilantro.
7. Blend and serve.

brussels sprouts, chicken, baby carrots, white turnips, parsnips, leeks, white onions, thyme, bay leaf, ginger, turmeric, cloves, chicken broth, white wine, worcestershire sauce, fresh coriander

Taken from cooking.nytimes.com/recipes/11382 (may not work)