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Hearty Chicken Stew with Root Vegetables

December 10, 2009 By Kristi Rimkus 14 Comments

Do you ever roast veggies? In my opinion there isn’t a better way to get people who aren’t big vegetable fans to eat them. Roasting brings out their sweet flavors, then people who would normally pass them by, eat them like candy.

I had a pile of my farm fresh root vegetables ready to roast, along with some tender chicken. Together, they seemed like the perfect combination for a chicken stew recipe.

Happy, healthy cooking!

Serves 6

Grab a Pile of Root Vegetables and Make This Hearty Chicken Stew
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Ingredients

  • 3 cups parsnips, cubed
  • 3 cups rutabaga, cubed
  • 3 cups turnip, cubed
  • 3 cups carrot , cubed
  • 2 large onion, chopped
  • 3 cups red potatoes, cubed
  • ? cup olive oil
  • 6 cloves garlic, chopped
  • 2 large chicken breast, cubed
  • 4 cups chicken broth
  • 1/2 cup white wine
  • 2 tablespoons rosemary, minced
  • 1 tsp herbes de provence
  • ½ cup water
  • 4 tablespoons cornstarch

Instructions

  1. Preheat oven to 450.
  2. Combine parsnip, rutabaga, carrots, turnips, onion, garlic, rosemary, salt and pepper with olive oil. Spread out on two large cookie sheets. Bake for 40 - 60 minutes until veggies are tender and very lightly browned.
  3. Heat non-stick skillet over medium and spray with cooking spray. Saute chicken for 10 minutes until no longer pink.
  4. Add chicken broth, wine and Herbes de Provence. Simmer for 5 minutes.
  5. Combine 1/2 cup water with cornstarch.
  6. Add roasted vegetables to chicken broth and chicken.
  7. Add cornstarch and simmer to thicken for 5 minutes.
7.8.1.2
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http://motherrimmy.com/hearty-roasted-veggie-and-chicken-stew/

What’s good for me in this dish?

Lean chicken breasts are a complete protein, with less saturated fat than beef. Chicken also has cancer protecting B vitamins, including Niacin and B6 for energy.

Carrots are very high in vitamin A which promote eye health. They also contain vitamins K and C. They are a terrific source of antioxidant compounds that protect against cardiovascular disease and some cancers.

Potatoes with skin contains vitamins C, B6, copper, potassium, manganese, tryptophan, and fiber. Potatoes contain phytonutrients that have antioxidant activity, as well as flavonoids to protect against cardiovascular disease, respiratory problems and some cancers. B6 is helpful for cardiovascular and brain health, as well as sports endurance

Calories: 446
Total Fat: 5.15g
Cholesterol: 13mg
Sodium: 444mg
Total Carbs: 85.88g
Dietary Fiber: 17.92g
Sugars: 13.01g

Protein: 14.85g
Weight Watchers PointsPlus 11

Filed Under: 500 Calories or Less, Fall Favorites, Healthy Chicken and Turkey, Healthy Recipes, Recipes by Calories

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Reader Interactions

Comments

  1. Scott K (Fight the Fat Foodie) says

    December 10, 2009 at 10:15 am

    Looks great. How many servings?
    Reply
    • krimkus says

      December 10, 2009 at 3:21 pm

      This recipe serves 6. I'll check and make sure I posted the servings. Sometimes I forget. :)
      Reply
  2. Shari aka The Saucy Gourmet says

    December 10, 2009 at 10:38 am

    Well, we aren't battling the freezing temps here is Florida, but I still plan to make this. Your stew looks to yummy to pass up!
    Reply
    • krimkus says

      December 10, 2009 at 3:22 pm

      I'm wishing I was in Florida! Thanks!
      Reply
  3. Amy @ SS&GF says

    December 10, 2009 at 10:49 am

    We can all use a little bone warming...it's 28 degrees in Dallas. I love roasting veggies - it brings out their natural sweet flavors. Thanks for a great way to keep warm & fill our bellies.
    Reply
    • krimkus says

      December 10, 2009 at 3:23 pm

      Sounds like you and I are in the same boat! :)
      Reply
  4. Angie@Angie's Recipes says

    December 10, 2009 at 1:07 pm

    A nice, heartwarming winter dish!
    Reply
  5. Diana@Spain in Iowa says

    December 10, 2009 at 1:26 pm

    This stew looks so comforting! Love root vegetable stews, yum!
    Reply
  6. Melissa Peterman says

    December 10, 2009 at 1:28 pm

    Hi Kristi,I see that you have entered a couple recipes into the contest! So glad you entered, they look great! Good luck!Melissa
    Reply
    • krimkus says

      December 10, 2009 at 3:24 pm

      Thank you, and thank you for letting me know there was a contest available! I get so busy (like all of us) that I don't always pay attention.
      Reply
  7. Simply Life says

    December 10, 2009 at 6:29 pm

    Oh this stew looks so perfect for the winter!
    Reply
  8. Cheah says

    December 11, 2009 at 8:37 am

    This stew looks wonderful, haven't tried roasting vegetables before, must try out.
    Reply
    • krimkus says

      December 11, 2009 at 6:49 pm

      I love roasted vegetables. You should try roasting asparagus if you like it. It really comes out good. A little olive oil and salt and pepper. Yum.
      Reply
  9. Lea Ann says

    December 13, 2009 at 3:34 pm

    This looks fabulous. I was at my spice shop yesterday and saw a beautiful bottle of herbs de provence, and I knew I should have bought them. I will be giving this a try. Thanks for the recipe.
    Reply

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