Chicken Stew with Turnips & Mushrooms

Chicken Stew with Turnips & Mushrooms recipe is simple and a low-carb alternative to a potato based stew.

Allowed for Ideal Protein phases 1 to 3.

Serving size

Ingredients

1½ lb. boneless, skinless chicken breasts – trimmed
½ tsp. salt – divided
¼ tsp. freshly ground pepper
2 tbsp. extra-virgin olive oil – divided
2 large turnips (about 1 pound) – peeled and cut into 1-inch pieces
8 oz. sliced Cremini mushrooms
1 medium leeks – sliced
2 cloves garlic – minced
4 cups chopped kale
3 cups reduced-sodium chicken broth
1 tsp. fresh chopped rosemary
3 tbsp. Konjac flour
3 tbsp. water

Preparation

Step 1

Cut chicken into 1-inch pieces and sprinkle with 1/4 tsp. of salt and pepper.

Step 2

Heat up 1 tbsp. oil in a Dutch oven over medium-high heat. Add chicken. Cook and stir frequently, until lightly browned, for 3 to 4 minutes. Then transfer to a plate.

Step 3

Add the remaining 1 tablespoon oil to the pot. Add turnips, mushrooms, leeks and garlic and cook for 3 to 5 minutes. Stir occasionally.

Step 4

Stir in kale, broth and rosemary. Add the prepared chicken and any juices to the pot. Bring to a boil and then reduce heat to maintain a simmer. Cover and cook, stirring once or twice, until the turnips are tender, about 10 minutes.

Step 5

Meanwhile, mix konjac flour and water in a small bowl and stir the mixture into the stew and cook until thickened – for about 3 minutes.

Step 6

Remove from heat and season the stew with the remaining 1/4 tsp. salt.

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