Garlic Chicken and Turnip Stew with Garlic Bread
- Serves
- 4 servings
- Prep
- 12 min
- Cook
- 25 min
- Cost
- $16.25
- Nutrition
- 520 cal · 36g protein
- one-pot
- kid-favorite
🍳 1 pan · Picky-eater safe bet: plain bread or a bun
Garlic Chicken and Turnip Stew with Garlic Bread is a weeknight dinner that serves 4 and is on the table in about 37 minutes, for around $16 in groceries. You'll need 1 pan, and the 11 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain bread or a bun works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Crusty bread (2 min)
Contains: Dairy · Gluten— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 5–6 quart Dutch ovenDon't have one? Amazon →
- LadleDon't have one? Amazon →
- Instant-read meat thermometerDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
- Silicone spatula & turner setDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1¼ lb boneless chicken thighs
- 1 lb turnips
- 8 oz mushrooms
- 5 cloves garlic
- 3 cups low-sodium chicken broth
- 1/2 cup heavy cream
- 4 slices garlic bread
- 2 tsp fresh thyme
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Steps
- Heat olive oil in a large pot over medium-high heat; season chicken thighs with salt and pepper, sear 4 minutes per side until browned, remove and set aside.
- In the same pot, sauté minced garlic 30 seconds, add diced turnips and sliced mushrooms, cook 4 minutes until softened, return chicken to pot with broth and thyme, cover, and simmer 12 minutes until chicken reaches 165°F internal temperature.
- While the stew simmers, bake the garlic bread according to package directions. Stir the heavy cream into the pot, season to taste with salt and pepper, and heat through without boiling.
- Ladle stew into bowls and serve with warm garlic bread on the side.
- Picky eaters can have the chicken and garlic bread plain, with the broth on the side.
- Make ahead: chop the turnips, mushrooms and garlic up to 2 days ahead and keep them covered in the fridge.
On the side: Crusty bread (2 min)
1 loaf crusty bread
- Warm the bread in a 350°F oven for 5 minutes, then slice.
Nutrition per serving
- Protein
- 36 g
- Carbohydrates
- 48 g
- Fiber
- 4 g
- Sugar
- 4 g
- Fat
- 18 g
- Saturated fat
- 7 g
- Sodium
- 750 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop