Rutabaga and Chicken Stew
Cozy up with a bowl of hearty Rutabaga and Chicken Stew, a comforting one-pot meal brimming with rustic flavors and wholesome ingredients. Tender, seared chicken thighs are simmered alongside earthy rutabaga, sweet carrots, aromatic garlic, and fresh herbs in a rich chicken broth, creating a stew that's as nourishing as it is delicious. With its perfect balance of savory notes and vibrant, herbal garnish, this dish is ideal for chilly evenings or when you're craving a satisfying, home-cooked meal. Simple to prepare in under an hour, this gluten-free stew is a great option for family dinners or meal prep. Packed with protein, fiber, and warming spices, Rutabaga and Chicken Stew is sure to become a weeknight favorite!
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Recipe Information
Ingredients
- 1.5 pounds boneless, skinless chicken thighs
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 medium carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 large rutabaga, peeled and diced into 1-inch cubes
- 4 cups chicken stock or broth
- 4 sprigs fresh thyme
- 1 bay leaf
- 2 tablespoons fresh parsley, chopped for garnish
Instructions
Season the chicken thighs with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Add the seasoned chicken thighs to the pot and sear for 3-4 minutes per side until browned. Remove the chicken and set aside.
In the same pot, add the diced onion, carrots, and celery. Cook for 5-7 minutes until the vegetables are softened and the onions are translucent.
Add the minced garlic and stir for 30 seconds until fragrant.
Stir in the diced rutabaga and sprinkle with the remaining 1/2 teaspoon of salt and 1/2 teaspoon of black pepper. Cook for 3-4 minutes, stirring occasionally.
Pour in the chicken stock and stir to combine. Add the fresh thyme sprigs and bay leaf to the pot.
Return the seared chicken thighs along with any juices to the pot. Bring the stew to a gentle boil, then reduce the heat to low and cover.
Simmer for 30 minutes, stirring occasionally, until the chicken is tender and cooked through, and the rutabaga is fork-tender.
Remove the chicken thighs from the pot and shred them into bite-sized pieces using two forks. Return the shredded chicken to the stew and discard the thyme sprigs and bay leaf.
Taste and adjust seasoning if needed.
Serve the stew hot, garnished with fresh chopped parsley. Enjoy!
Nutrition Facts
Calories |
1975 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.2 g | 136% | |
| Saturated Fat | 25.5 g | 127% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 850 mg | 284% | |
| Sodium | 7928 mg | 345% | |
| Total Carbohydrate | 59.1 g | 21% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 27.1 g | ||
| Protein | 190.1 g | 380% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 402 mg | 31% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 3628 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
