Chicken + Root Vegetable Stew
ADDITIONAL CONTRIBUTORS Dane Feldman

By Dane Feldman

Photos by Dane Feldman.

One of the best ways to fight the bitter cold (both outside and the common cold) is with a hearty bowl of soup or stew. This one is jam-packed with root vegetables, chicken, and spices so it’ll feel like an indulgence when really there’s nothing to feel guilty about.

It’s simple to whip up, just be sure to leave enough time for the stew to stand before serving, that way the flavors will be far more intense than if you serve it right away.

What you’ll need:
1 3/4 boneless chicken breast, trimmed and cubed
1 large onion, chopped
1 sweet potato, cubed
1 yukon gold potato, cubed
1 turnip, cubed
3/4 cup baby carrots, halved
3/4 cup butternut squash, cubed
3/4 cup baby bella mushrooms, roughly chopped
2 cups chicken stock
1/2 cup water
1/2 cup dry white wine
3 tbsp unbleached flour
1 tbsp garlic, chopped
1 tsp Penzey’s Northwoods Fire
1 tsp Florida seasoned pepper
1 tsp poultry seasoning
Olive oil

Directions:
Caramelize the onion in a Dutch oven with some olive oil.

Once the onion is caramelized, stir in the chicken and the garlic. Pour in additional olive oil, add the Northwoods Fire, and stir to coat. Add the Florida seasoned pepper and stir again. Add the poultry seasoning and stir to coat once more.


Then, add the mushrooms and stir to combine. Add the first tablespoon of flour and stir to combine. Repeat until the flour is all mixed into the pot. Pour in the chicken stock, water, and wine. Bring to boil.


When it comes to a boil, add the remaining vegetables and let simmer for at least 45 minutes. Then, let it sit for 1-2 hours before serving.

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