Chicken & Turnip Stew ^ Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
2 1/2 lbs: Chicken,
5: White peppercorns,
2: Carrots,
2 1/4 lbs: Turnips, peeled and thinly
2: Leeks, white part only
-sliced,
2 small: Onions,
2: Shallots, halved
6 cup: Water,
1 cup: Finely chopped parsley,
2 1/4 tsp: Sea salt,
1/8 tsp: Pepper,
Directions:
Simmer chicken with 1 carrot, 1 leek, water, 2 teaspoons sea salt and
peppercorns 1 hour or until chicken is tender, skimming as needed
during first 30 minutes of cooking. Remove chicken from broth and
discard vegetables. Cook turnips, shallots, remaining carrot, leek,
and onion in broth until tender. Remove chicken meat from bone and
cut into good sized chunks. Remove pan from heat. Stir chicken pieces
and parsley into soup. Season with 1/8 teaspoon sea salt and pepper.
Serve with slices of hearty rye bread.
Creative Cooking: Poultry Typed by Carolyn Shaw 1-95
Submitted By CAROLYN SHAW On 01-26-95
Source from luhu.jp
peppercorns 1 hour or until chicken is tender, skimming as needed
during first 30 minutes of cooking. Remove chicken from broth and
discard vegetables. Cook turnips, shallots, remaining carrot, leek,
and onion in broth until tender. Remove chicken meat from bone and
cut into good sized chunks. Remove pan from heat. Stir chicken pieces
and parsley into soup. Season with 1/8 teaspoon sea salt and pepper.
Serve with slices of hearty rye bread.
Creative Cooking: Poultry Typed by Carolyn Shaw 1-95
Submitted By CAROLYN SHAW On 01-26-95
Source from luhu.jp