Hearty chicken stew - country living

8 servings

Ingredients

Quantity Ingredient
2½ pounds Boneless large chicken breasts
2 tablespoons Vegetable oil
8 Small onions, peeled and halved crosswise
1 cup Dry white wine
2 cans (14 1/2- or 13 3/4-oz) reduced-sodium chicken broth
1½ teaspoon Dried tarragon leaves
¼ teaspoon Ground black pepper
2 Medium-large (1 lb) sweet potatoes
3 Small (1/2 lb) white turnips or kohlrabi or golden beets
½ pounds Sunchokes (Jerusalem artichokes), scrubbed well
½ cup Quick-mixing or unsifted all-purpose flour
2 Small (12 oz) zucchini, sliced 1/4 inch thick

Directions

1. Trim any fat and gristle from chicken. Cut chicken into 1¼-inch chunks. In ovenproof 5-quart Dutch oven, heat 1 T oil over medium-high heat. Add half of chicken and cook, turning occasionally with slotted spoon, until browned on all sides and all juices in Dutch oven evaporate.

2. Remove chicken chunks to bowl after they brown. Add remaining oil and chicken to Dutch oven and repeat; remove to bowl. Reduce heat to medium and add onions to Dutch oven; saut6 2 minutes. Add wine and stir to loosen any browned-on bits. Add 1 can of broth, the tarragon, pepper, and browned chicken with its accumulated juices. Cover and heat to boiling over high heat. 3. Meanwhile, heat oven to 350'F. Peel and cut sweet potatoes into 1-inch chunks. Peel and cut each turnip into 6 wedges. Cut sunchokes into 1 ¼-inch chunks. In small bowl, combine flour and remaining 1 can broth until smooth. Stir sweet potatoes, turnips, sunchokea, and flour mixture into ingredients in Dutch oven. Reheat to boiling, stirring frequently until sauce thickens.

4. Cover and bake chicken stew 45 minutes. Uncover and stir in zucchini; continue to bake uncovered 30 minutes or until hot and bubbly.

Country Living/Jan/94 Scanned & fixed by DP & GG

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