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.
