Serves: 4 – 6
It might seem odd to cook a stew in the middle of summer, though months since my last stew, I didn’t really care how hot it was outside. After a long day, served with a cold beer, a warm stew is a really nice, stout, filling meal among a summer of prawn salads, watermelon and frozen yoghurt.
I have adapted this recipe by doubling the mushrooms and removing the cornstarch.
You can never have too many mushrooms and the cornstarch adds a nebulous thickness to the stew as well as merely adding calories and processed food to what is otherwise, a healthy, 260 calorie dinner.
As with all stews, the cooking times really are approximate only. I let the mushrooms and onions cook down for 25 minutes and as long as you don’t overdo it and end up with mush, the longer and slower you cook a stew, the better the stew.
Season well, chopped parsley to serve, awesome.
750gm chicken breasts but into 2cm pieces
2 tbsp extra virgin olive oil
2 large turnips, peels and cut into 2cm pieces
500gm sliced mushrooms
1 medium onion
2 cloves garlic, minced
½ cup dry white wine
4 cups chopped kale (Coles sell chopped, fresh Kale in the vegetable aisle)
750ml chicken stock
1 tsp fresh chopped rosemary
Salt and cracked pepper
- In a heavy saucepan, heat 1 tbsp of the olive oil over a medium heat; add the chicken, stirring until lightly browned. Around 5 minutes. Transfer to a plate.
- Add the remaining olive oil to the saucepan; add the turnips, onions, mushrooms and garlic. Stir and cook until the onion is limp: 10 – 20 minutes or more. Add the wine and stir in for a minute before adding the stock, rosemary and kale. Bring to the boil and return the chicken (and any juices) to the saucepan. Reduce the heat and let simmer for 10 minutes or until you have the consistency you are after.