Friday, May 27, 2011

Chicken Turnip Portabella Stew

6 chicken legs or other chicken pieces
5-6 small turnips, quartered
Large Vidalia or red onion, quartered
Portabella mushroom, quartered (optional)
Olive oil
4 cups broth or water
Sunflower seeds (optional)
Balsamic Vinegar

Brown the chicken legs in olive oil in a large Dutch oven so both sides are browned, about 5 minutes per side. Add turnips, onion, mushroom, 4 cups broth or water, sunflower seeds, and 1 tablespoon or two of vinegar. Season to taste with rosemary, parsley, salt and pepper. Cook, covered, 20 minutes until turnips are tender. Serves 2-3.

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